How to make Shrimp And Coriander Soup -
Delicious shrimp soup flavoured with fresh coriander leaves
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Fresh Coriander
Cuisine : Chinese
Course : Soups
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You can also find more Soups recipes like Sour And Spicy Chicken Soup Seafood Soup with Chilli Ginger Spicy Noodle Soup Clear Mushroom Soup with Peas and Pomegranate
Shrimp And Coriander Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Shrimp And Coriander Soup Recipe
Shrimps peeled and halved lengthways 8 medium
Fresh Coriander chopped 1/4 cup
Cornflour/ corn starch 1 tablespoon
Oil 1 teaspoon
Ginger chopped 1 inch piece
Garlic chopped 2-3 cloves
Leek cut into thin strips 1 inch piece
Celery cut into thin strips 1 stalk
Green chilli seeded, thin strips 1
Fish stock 6 cups
White pepper powder 1/2 teaspoon
MSG 1/4 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Method
Step 1
Mix the cornflour in half a cup of water. Heat the oil in a pan, add the ginger and garlic and stir-fry for one minute. Add the leek, celery and green chilli juliennes and continue to stir-fry for half a minute.
Step 2
Add the fish stock and bring to a boil. Lower the heat, add the white pepper powder, MSG and salt to taste. Simmer for four to five minutes, stirring occasionally.
Step 3
Add the shrimps and cook for a minute, stirring gently. Stir in the cornflour mixture and continue to cook for a minute more.
Step 4
Add the fresh coriander. Simmer the soup for half a minute and stir in the lemon juice and serve piping hot.
Nutrition Info
Calories : 255 Kcal
Carbohydrates : 10.6 gm
Protein : 35.2 gm
Fat : 7.9 gm
Other : Niacin- 5.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
