Thai Soup Recipes ASAP!!!!!!?

I am going to a Thai dinner party tonight and I am required to make a homemade Thai soup. Please if you have any recipes that taste good and have NO MEAT and NO CHICKEN i would really appreciate it.

Thank You.Thai Soup Recipes ASAP!!!!!!?
check here http://thaiyummyrecipes.blogspot.com/Thai Soup Recipes ASAP!!!!!!?
Tom Yum Soup



Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses. In my version of the soup, I've included coconut milk (officially "Tom Khaa") which I find adds both richness and flavor while still keeping the soup super healthy. ENJOY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)

1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)

3 kaffir lime leaves (available fresh or frozen at Asian food stores)

12 medium or large raw shrimp, shelled

2 Tbsp. fish sauce

1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced

3 cloves garlic, minced

a handful of cherry tomatoes

a handful of fresh shiitake mushrooms, sliced thinly

1 green and/or red bell pepper, sliced

1 can coconut milk

1/3 cup fresh coriander, roughly chopped

optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)

optional: wedges of lime for serving (key limes or regular limes)

Preparation:

For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.1

Pour stock into a deep cooking pot and turn heat to medium-high.

Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.

Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.

Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.

Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.

Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!Thai Soup Recipes ASAP!!!!!!?
HOT %26amp; SOUR SHRIMP SOUP (THAI)

Serving Size : 6 Preparation Time :0:00

Categories : Soups



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb Medium shrimp

2 Sticks fresh lemongrass -- OR

2 tb -Dried lemongrass

4 Kaffir lime leaves

- (fresh or dried) -OR-

1 tb -Finely grated lemon zest

1 1/2 qt Chicken stock

1 tb Fish sauce or salt to taste

3 tb Fresh lime juice or to taste

1 t Thai chili paste

-(nam prik pow) OR see NOTE

15 oz Canned straw mushrooms -- -OR-

12 md -Fresh mushrooms

3 Fresh hot green chilies

3 tb Cilantro



NOTE: The following mixture may be substituted for 1

teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp

sugar and 1/2 tsp oil



Wash, peel, de-vein shrimp. Save shells. Wash shrimp

again, drain, pat dry, cover and refrigerate. If

using fresh lemongrass, cut each stick into three 2

inch pieces--starting from rounded bottom end. Discard

straw-like top. Lightly crush the 6 pieces.



In a pan, combine lemongrass, lime leaves, stock, and

shrimp shells. Bring to boil. Lower heat and simmer

gently for 20 minutes. Strain stock, then add fish

sauce, lime juice, and chili paste. Adjust fish sauce

and lime juice to taste. *Add more chili paste for

more heat.



Drain straw mushrooms and add to stock. (If using

fresh mushrooms, quarter them and drop in lightly

salted boiling water. Boil 1 minute. Drain and add to

stock.) **The soup can be prepared to this point

several hours ahead of time and stored in the

refrigerator.**



Prepare garnish shortly before serving. Cut green

chilies into fine rounds. Wash and dry cilantro.

Just before serving, heat the soup, when it begins to

boil, drop in peeled shrimp. Cook on medium heat for

2 minutes or just until shrimp turn opaque. Garnish

with chilies and cilantro leaves. Serve hot.

00000000000000000000000000000000000000鈥?

Title: THAI CARROT SOUP

Categories: Oriental, Soups, Low-cal

Yield: 6 servings



1 tb Oil

Spanish onion *

2 x Garlic cloves, large, minced

Ginger root cube (1"),mince

1 3/4 lb Carrots **

4 c Chicken stock or broth ***

1/4 c Cilantro leaves, loose pack

Salt, to taste

Red pepper, crushed,to taste



* medium sized, thinly sliced

** trimmed, scrubbed, and thinly sliced

*** skimmed of fat

Heat oil in 3-quart saucepan over medium-high heat.

Add onion, garlic, ginger, and carrots. Cook,

stirring frequently, until hot and fragrant -- about 4

minutes. Add 3 cups stock. Simmer, covered, until

carrots are tender -- about 25 minutes.

Drain liquid from solids. Reserve liquid. Puree

solids with cilantro in blender or processor until

smooth. Add as much liquid as container can hold.

Puree untel even smoother. Transfer to 3-quart bowl.

Add remaining liquid, if any, and remaining 1 cup of

stock. Season to taste with salt and crushed red

pepper. Serve chilled or hot. NOTE: can be made 2

days ahead and refrigerated, or frozen up to 3 months.

Adjust seasonings to taste before serving.

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THAI MUSSEL SOUP



Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c White wine

2 tb Lemon juice

1 sm Onion,chop

1 Bay leaf

2 tb Garlic,chop

8 Cilantro sprigs

2 lb Mussels,med,clean

4 oz Rice noodles/vermicelli

2 tb Oil

2 sm Serrano chilies,crush lightl

1 tb Lime zest,grate

1 tb Garlic,chop

1 tb Gingerroot,mince

2 c Bok choy,chop

8 Scallion,slice thin,seperate

2 c Clam juice

1 c Water

2 tb Lime juice

2 tb Fish sauce

1 tb Soy sauce

1 t Sugar

2 tb Cilantro,chop



In large pot w/lid, combine wine, lemon juice,

onion, celery, bay leaf, garlic %26amp; cilantro sprigs.

Boil, add mussels, cover %26amp; steam til they open,

3-4min. (Don't overcook; they get a second cooking

late) Remove mussels w/slotted spoon %26amp; cool. Strain

liquid through strainer lined w/several layers of

cheesecloth. should be 3cups.

Break up noodles, cover w/hot water %26amp; soak, 10-15min.

In heavy pot, heat oil. Add crushed chilies, zest,

remaining garlic %26amp; ginger. Saute til tender, 1-2min;

don't let ingredients brown. Add bok chou %26amp; white

parts of scallion %26amp; cook another 3-4min, stir

occasionally. Add clam juice, water, lime juice, fish

sauce, soy sauce, sugar %26amp; strained mussel broth. Bring

to simmer. While heating, remove mussels from shells ( reserve anu juice, strain %26amp; add liquid to soup; add mussels.

Simmer another 2-3min, garnish w/cilantro %26amp; scallion greens.

00000000000000000000000000000000000000鈥?/div>

• 2 years ago
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i think most thai soup require something like chicken or seafood for it taste at least thai-ish...



hehe... i hope this helps