Thread: Shrimp Noodle Soup

On 2/10/2010 12:56 PM, James Silverton wrote:
> Hello All!
>
> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring
> mixes? A surprising number of recipes on the web rely on prepackaged
> ingredients. I'd prefer something hot and sour on this ridiculously
> snowy day and I can't get out to buy tofu.
>

Like this?: (no instant ramen, "better living through chemistry" or
similar stuff used)

http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx

In article <hkurvo$jbb$[email protected]>,
"James Silverton" <[email protected]> wrote:

> Hello All!
>
> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring
> mixes? A surprising number of recipes on the web rely on prepackaged
> ingredients. I'd prefer something hot and sour on this ridiculously
> snowy day and I can't get out to buy tofu.
>

I've not actually made any from scratch, (shrimp noodle soup that is)
but I'd use a home made shrimp stock for a start. I DO make shrimp
stock fairly frequently for cooking shrimp flavored rice.

I save all of my shrimp shells to make it.

Check this series for making shrimp stock from shrimp shells. It comes
out even better and richer if you buy head on shrimp and save the heads
for stock making:

<http://picasaweb.google.com/OMPOmelet/Paella#>

You can slow cook the shells in a big pot with some added miripoix (I
generally use onion, celery, garlic, ginger root and black pepper to
taste) and pressure cook it to speed the process. Strain it all off well
and discard the solids.

I'd then cook my noodles _in_ the shrimp stock and add shrimp meat as
desired with maybe a small amount of grated carrots and fine chopped
greenery of my choice depending on my mood...

Fresh Basil would go well with this.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

George wrote on Wed, 10 Feb 2010 13:18:08 -0500:

> On 2/10/2010 12:56 PM, James Silverton wrote:
>> Hello All!
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>> Soup that does not involve pre-prepared shrimp flavored
>> noodles or flavoring mixes? A surprising number of recipes on
>> the web rely on prepackaged ingredients. I'd prefer something
>> hot and sour on this ridiculously snowy day and I can't get
>> out to buy tofu.
>>
> Like this?: (no instant ramen, "better living through
> chemistry" or similar stuff used)

> http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx


Thanks, I'm going to give it a go. By the way, that's a neat page that
will recalculate the ingredient list for different numbers of portions.

Thanks Omelet too! I don't have any fresh basil but I have a tube of
basil paste that works not too badly.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" wrote:
>
>Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>does not involve pre-prepared shrimp flavored noodles or flavoring
>mixes? A surprising number of recipes on the web rely on prepackaged
>ingredients. I'd prefer something hot and sour on this ridiculously
>snowy day and I can't get out to buy tofu.

I don't see why you couldn't make a very good hot n' sour shrimp n'
noodle soup using shrimp flavored ramen as a base (hot n' sour soup
typically contains no noodles, but it can). Add the typical hot n'
sour ingredients and toss in like a dozen medium never frozen shrimp,
cleaned, with their tails attached (you can simmer the shrimp body
shells for like 10 minutes to strengthen the stock if you don't mind
the extra step to strain out the shells. And tofu is not manditory...
use green onions, ginger, snow peas, bean sprouts, garlic... even
tinned Oriental veggies work... just NO 'shrooms with shrimp...
there's no antidote for TIAD.

James Silverton wrote:
> George wrote on Wed, 10 Feb 2010 13:18:08 -0500:
>
>> On 2/10/2010 12:56 PM, James Silverton wrote:
>>> Hello All!
>>>
>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>>> Soup that does not involve pre-prepared shrimp flavored
>>> noodles or flavoring mixes? A surprising number of recipes on
>>> the web rely on prepackaged ingredients. I'd prefer something
>>> hot and sour on this ridiculously snowy day and I can't get
>>> out to buy tofu.
>>>
>> Like this?: (no instant ramen, "better living through
>> chemistry" or similar stuff used)
>
>> http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx
>
>
> Thanks, I'm going to give it a go. By the way, that's a neat page that
> will recalculate the ingredient list for different numbers of portions.
>
> Thanks Omelet too! I don't have any fresh basil but I have a tube of
> basil paste that works not too badly.
>
My thoughts ran to a tom yum soup with noodles. I haven't made
such a thing though. Usually they contain shrimp and little fish
balls, among other things. (I need to go to the Thai restaurant
where I have this to remind myself of the other protein sources.)

--
Jean B.

James Silverton <[email protected]> wrote:

> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring
> mixes? A surprising number of recipes on the web rely on prepackaged
> ingredients. I'd prefer something hot and sour on this ridiculously
> snowy day and I can't get out to buy tofu.

Something like one of these recipes, maybe?

<http://rasamalaysia.com/recipe-penang-hokkien-mee-prawn-noodle/>
<http://www.malaysianfood.net/recipes/recipehokkienmee.htm>
<http://uktv.co.uk/food/recipe/aid/569133>
<http://www.dailyunadventuresincooking.com/2007/01/thai-prawn-noodle-soup.html>
<http://www.101cookingrecipes.com/malaysia-cooking-recipes/main-course-spicy-prawn-shrimp-noodle-soup-laksa-lemak.php>

Victor

Victor wrote on Wed, 10 Feb 2010 23:57:08 +0100:

>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>> Soup that does not involve pre-prepared shrimp flavored
>> noodles or flavoring mixes? A surprising number of recipes on
>> the web rely on prepackaged ingredients. I'd prefer something
>> hot and sour on this ridiculously snowy day and I can't get
>> out to buy tofu.

> Something like one of these recipes, maybe?

> <http://rasamalaysia.com/recipe-penan...ee-prawn-noodl
> e/>
> <http://www.malaysianfood.net/recipes/recipehokkienmee.htm>
> <http://uktv.co.uk/food/recipe/aid/569133>
> <http://www.dailyunadventuresincookin...01/thai-prawn-
> noodle-soup.html>
> <http://www.101cookingrecipes.com/mal...ng-recipes/mai
> n-course-spicy-prawn-shrimp-noodle-soup-laksa-lemak.php>

Thanks, have you tried all those?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article <hkv33c$nue$[email protected]>,
"James Silverton" <[email protected]> wrote:

> George wrote on Wed, 10 Feb 2010 13:18:08 -0500:
>
> > On 2/10/2010 12:56 PM, James Silverton wrote:
> >> Hello All!
> ææ
> >> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
> >> Soup that does not involve pre-prepared shrimp flavored
> >> noodles or flavoring mixes? A surprising number of recipes on
> >> the web rely on prepackaged ingredients. I'd prefer something
> >> hot and sour on this ridiculously snowy day and I can't get
> >> out to buy tofu.
> ææ
> > Like this?: (no instant ramen, "better living through
> > chemistry" or similar stuff used)
>
> > http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx
>
>
> Thanks, I'm going to give it a go. By the way, that's a neat page that
> will recalculate the ingredient list for different numbers of portions.
>
> Thanks Omelet too! I don't have any fresh basil but I have a tube of
> basil paste that works not too badly.

Welcome! :-)
I have a nice bunch of shrimp shells in the freezer right now. Shrimp
was pretty cheap all winter.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

"James Silverton" <[email protected]> wrote in message
news:hkurvo$jbb$[email protected]..
> Hello All!
>
> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring mixes?
> A surprising number of recipes on the web rely on prepackaged ingredients.
> I'd prefer something hot and sour on this ridiculously snowy day and I
> can't get out to buy tofu.
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
I've made this a few times and really love it. The lime leaves were a pisser
to find, but was able to find them on Amazon for a decent price.

Jon

Shrimp in a Coconut, Ginger, and Lemongrass Broth
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 20 min Cook Time: 25 min Level: Intermediate Serves: 4 to 6
servings (about 2 quarts)

1 quart shrimp or fish stock
1 tablespoon minced garlic
2 tablespoons minced shallots
1 stalk lemon grass, finely sliced crosswise
1/4 cup julienned ginger
6 kaffir lime leaves, julienned
2 tablespoons Thai fish sauce (nam pla)*
2 tablespoons Thai hot chile sauce (sriracha)*
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
1 (14-ounce) can unsweetened coconut milk
1 teaspoon salt
1 pound small peeled shrimp
1/4 cup chopped cilantro
2 tablespoons minced green onions

Place all of the ingredients except shrimp, cilantro, and green onions in a
medium pot and bring to a boil over high heat.

Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.

Strain and return to the pot.

Bring to a boil, add the shrimp and cook until the shrimp are firm and pink,
3 to 4 minutes.

Stir in the cilantro and green onions, and serve.

On 2/10/2010 4:15 PM, brooklyn1 wrote:
> "James Silverton" wrote:
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>> does not involve pre-prepared shrimp flavored noodles or flavoring
>> mixes? A surprising number of recipes on the web rely on prepackaged
>> ingredients. I'd prefer something hot and sour on this ridiculously
>> snowy day and I can't get out to buy tofu.
>
> I don't see why you couldn't make a very good hot n' sour shrimp n'
> noodle soup using shrimp flavored ramen as a base (hot n' sour soup
> typically contains no noodles, but it can). Add the typical hot n'
> sour ingredients and toss in like a dozen medium never frozen shrimp,
> cleaned, with their tails attached (you can simmer the shrimp body
> shells for like 10 minutes to strengthen the stock if you don't mind
> the extra step to strain out the shells. And tofu is not manditory...
> use green onions, ginger, snow peas, bean sprouts, garlic... even
> tinned Oriental veggies work... just NO 'shrooms with shrimp...
> there's no antidote for TIAD.
>
>

He did mention he wanted to use real ingrediants. How could anyone make
a good (never mind "very good") anything with shrimp or "anything"
flavored ramen noodles?

And you do know that shrimp *and* mushrooms are used together in Thai
cooking and the combination does taste good?

On 2/10/2010 10:06 PM, Zeppo wrote:
> "James Silverton"<[email protected]> wrote in message
> news:hkurvo$jbb$[email protected]..
>> Hello All!
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>> does not involve pre-prepared shrimp flavored noodles or flavoring mixes?
>> A surprising number of recipes on the web rely on prepackaged ingredients.
>> I'd prefer something hot and sour on this ridiculously snowy day and I
>> can't get out to buy tofu.
>>
>> --
>>
>>
>> James Silverton
>> Potomac, Maryland
>>
> I've made this a few times and really love it. The lime leaves were a pisser
> to find, but was able to find them on Amazon for a decent price.

You can also find them frozen in many Asian markets.

>
> Jon
>
> Shrimp in a Coconut, Ginger, and Lemongrass Broth
> Recipe courtesy Emeril Lagasse, 2001
> Prep Time: 20 min Cook Time: 25 min Level: Intermediate Serves: 4 to 6
> servings (about 2 quarts)
>
> 1 quart shrimp or fish stock
> 1 tablespoon minced garlic
> 2 tablespoons minced shallots
> 1 stalk lemon grass, finely sliced crosswise
> 1/4 cup julienned ginger
> 6 kaffir lime leaves, julienned
> 2 tablespoons Thai fish sauce (nam pla)*
> 2 tablespoons Thai hot chile sauce (sriracha)*
> 3 tablespoons light brown sugar
> 2 tablespoons fresh lime juice
> 1 (14-ounce) can unsweetened coconut milk
> 1 teaspoon salt
> 1 pound small peeled shrimp
> 1/4 cup chopped cilantro
> 2 tablespoons minced green onions
>
> Place all of the ingredients except shrimp, cilantro, and green onions in a
> medium pot and bring to a boil over high heat.
>
> Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
>
> Strain and return to the pot.
>
> Bring to a boil, add the shrimp and cook until the shrimp are firm and pink,
> 3 to 4 minutes.
>
> Stir in the cilantro and green onions, and serve.
>
>
>

George wrote on Wed, 10 Feb 2010 13:18:08 -0500:

> On 2/10/2010 12:56 PM, James Silverton wrote:
>> Hello All!
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>> Soup that does not involve pre-prepared shrimp flavored
>> noodles or flavoring mixes? A surprising number of recipes on
>> the web rely on prepackaged ingredients. I'd prefer something
>> hot and sour on this ridiculously snowy day and I can't get
>> out to buy tofu.
>>
> Like this?: (no instant ramen, "better living through
> chemistry" or similar stuff used)

>http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx

I did make the soup and it was good! Since I am thoroughly snowed in, I
had to do a little substitution. I had no bean sprouts or pineapple but
I did have and used fresh water chestnuts and shredded cabbage. I had
some frozen shrimp from Trader Joe's. I have to admit that I used a cube
of Maggi Shrimp Bouillon concentrate (bought a while ago in a Chinese
supermarket). The stuff seems to keep for ever

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 11 Feb 2010 07:53:39 -0500, George <[email protected]>
wrote:

>On 2/10/2010 4:15 PM, brooklyn1 wrote:
>> "James Silverton" wrote:
>>>
>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>>> does not involve pre-prepared shrimp flavored noodles or flavoring
>>> mixes? A surprising number of recipes on the web rely on prepackaged
>>> ingredients. I'd prefer something hot and sour on this ridiculously
>>> snowy day and I can't get out to buy tofu.
>>
>> I don't see why you couldn't make a very good hot n' sour shrimp n'
>> noodle soup using shrimp flavored ramen as a base (hot n' sour soup
>> typically contains no noodles, but it can). Add the typical hot n'
>> sour ingredients and toss in like a dozen medium never frozen shrimp,
>> cleaned, with their tails attached (you can simmer the shrimp body
>> shells for like 10 minutes to strengthen the stock if you don't mind
>> the extra step to strain out the shells. And tofu is not manditory...
>> use green onions, ginger, snow peas, bean sprouts, garlic... even
>> tinned Oriental veggies work... just NO 'shrooms with shrimp...
>> there's no antidote for TIAD.
>>
>>
>
>He did mention he wanted to use real ingrediants. How could anyone make
>a good (never mind "very good") anything with shrimp or "anything"
>flavored ramen noodles?

Ramen noodles are no worse than any other noodles

>And you do know that shrimp *and* mushrooms are used together in Thai
>cooking and the combination does taste good?

Everyone knows that thigh is damn close to asshole.

Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
and never with shrimp or any other seafood.

http://www.thaitable.com/Thai/recipes/

And no foodie is named George... George is a janitorial name... George
cousine is called "Roach Coach".

On Feb 11, 9:24 am, brooklyn1 <gravesen...@verizon.net> wrote:
> [snips]
> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
> and never with shrimp or any other seafood.
>
> http://www.thaitable.com/Thai/recipes/
>
Interesting website, though I didn't look at enough to make a judgment
about whether the recipes are too Americanized. One disappointment
is it just says "chiles" without specifying which kind, and it just
says "mushrooms" without specifying which. There is a recipe for
shrimp soup that is without noodles but with mushrooms. I'd probably
leave them out but they are in there. -aem

James Silverton <[email protected]> wrote:

> Victor wrote on Wed, 10 Feb 2010 23:57:08 +0100:
>
> > Something like one of these recipes, maybe?
>
> > <http://rasamalaysia.com/recipe-penan...ee-prawn-noodl
> > e/>
> > <http://www.malaysianfood.net/recipes/recipehokkienmee.htm>
> > <http://uktv.co.uk/food/recipe/aid/569133>
> > <http://www.dailyunadventuresincookin...01/thai-prawn-
> > noodle-soup.html>
> > <http://www.101cookingrecipes.com/mal...ng-recipes/mai
> > n-course-spicy-prawn-shrimp-noodle-soup-laksa-lemak.php>
>
> Thanks, have you tried all those?

No, but I have cooked Penang hokkien mee using another recipe which I
could not find for the posting, as well as some tom yam versions with
noodles or rice (served separately, with some mixed with the soup
bite-by-bite). These recipes look similar enough, respectively.

Victor

aem wrote:

> On Feb 11, 9:24 am, brooklyn1 <gravesen...@verizon.net> wrote:
>> [snips]
>> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
>> and never with shrimp or any other seafood.
>>
>> http://www.thaitable.com/Thai/recipes/
>>
> Interesting website, though I didn't look at enough to make a judgment
> about whether the recipes are too Americanized. One disappointment
> is it just says "chiles" without specifying which kind


IIRC they refer to the tiny but fiery "bird" peppers, a staple in Thai
cookery...


--
Best
Greg

On Thu, 11 Feb 2010 17:43:13 -0600, "Gregory Morrow"
<[email protected]> wrote:

>aem wrote:
>
>> On Feb 11, 9:24 am, brooklyn1 <gravesen...@verizon.net> wrote:
>>> [snips]
>>> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
>>> and never with shrimp or any other seafood.
>>>
>>> http://www.thaitable.com/Thai/recipes/
>>>
>> Interesting website, though I didn't look at enough to make a judgment
>> about whether the recipes are too Americanized. One disappointment
>> is it just says "chiles" without specifying which kind
>
>
>IIRC they refer to the tiny but fiery "bird" peppers, a staple in Thai
>cookery...

And all peppers are from the Americas... what was Thai cousine like a
mere hundred years ago... same as always, whatever they could gather
from the sea minus the hot peppers. If not for the bounty of the new
world the rest of the world would still be dining like neanderthals.

On 2/11/2010 12:24 PM, brooklyn1 wrote:
> On Thu, 11 Feb 2010 07:53:39 -0500, George<[email protected]>
> wrote:
>
>> On 2/10/2010 4:15 PM, brooklyn1 wrote:
>>> "James Silverton" wrote:
>>>>
>>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>>>> does not involve pre-prepared shrimp flavored noodles or flavoring
>>>> mixes? A surprising number of recipes on the web rely on prepackaged
>>>> ingredients. I'd prefer something hot and sour on this ridiculously
>>>> snowy day and I can't get out to buy tofu.
>>>
>>> I don't see why you couldn't make a very good hot n' sour shrimp n'
>>> noodle soup using shrimp flavored ramen as a base (hot n' sour soup
>>> typically contains no noodles, but it can). Add the typical hot n'
>>> sour ingredients and toss in like a dozen medium never frozen shrimp,
>>> cleaned, with their tails attached (you can simmer the shrimp body
>>> shells for like 10 minutes to strengthen the stock if you don't mind
>>> the extra step to strain out the shells. And tofu is not manditory...
>>> use green onions, ginger, snow peas, bean sprouts, garlic... even
>>> tinned Oriental veggies work... just NO 'shrooms with shrimp...
>>> there's no antidote for TIAD.
>>>
>>>
>>
>> He did mention he wanted to use real ingrediants. How could anyone make
>> a good (never mind "very good") anything with shrimp or "anything"
>> flavored ramen noodles?
>
> Ramen noodles are no worse than any other noodles

If you like crappy food. There is a world of difference between those
15/$1 packaged of deep fried noodles with the "flavor pack" and real
noodles.

>
>> And you do know that shrimp *and* mushrooms are used together in Thai
>> cooking and the combination does taste good?
>
> Everyone knows that thigh is damn close to asshole.

If you say so but you are intensely bigoted and your opinion is not
objective and is only meaningfull to you...

>
> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
> and never with shrimp or any other seafood.
>
> http://www.thaitable.com/Thai/recipes/


So you have never actually been there?

>
> And no foodie is named George... George is a janitorial name... George
> cousine is called "Roach Coach".
>
>

On Fri, 12 Feb 2010 07:45:38 -0500, George <[email protected]>
wrote:

> If you like crappy food. There is a world of difference between those
> 15/$1 packaged of deep fried noodles with the "flavor pack" and real
> noodles.

Packaged Ramen noodles (used without the flavor packet) make perfectly
acceptable home style chow mein noodles if you treat them properly.

--
I love cooking with wine.
Sometimes I even put it in the food.