Need a good recipe for SPICY SHRIMP SOUP...anyone have one?

Question

Thank you all for the wonderful recipes...this is going to be hard to choose the best answer....

Answer 1

Spicy Coconut Soup with Spinach and Shrimp:

Curry paste and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.

Cooking spray
2/3 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 teaspoons red curry paste
1/4 teaspoon crushed red pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14-ounce) can light coconut milk
1 pound medium shrimp, peeled and deveined
6 cups torn spinach

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.

Yield: 6 servings (serving size: about 3/4 cup)

Answer 2

Spicy Shrimp Soup
From: Zabi, Montreal, Quebec, Canada
Comments: This soup is delicious! For a less spicy soup, use less hot pepper sauce.
Servings: 6



6 1/2 cups [1.5 L] chicken broth
1 teaspoon [5 mL] lemon rind or citronella
Juice from 1 entire lemon [2 tablespoons / 30 mL]
1/3 cup [80 mL] liquid anchovy-flavored sauce [Nam Pla]
2 tablespoons [30 mL] hot pepper sauce
3 tablespoons [45 mL] freshly chopped coriander
6 shallots, sliced
12 to 18 large shrimps
Into a large casserole, combine chicken broth, lemon rind [or citronella], lemon juice, anchovy-flavored sauce and hot pepper sauce.
Bring to a boil, cover; simmer for 15 minutes over medium heat.
Add coriander, shallots and shrimps.
Heat over low heat for 2 minutes.
Serve immediately

Answer 3

Spicy Shrimp Soup

8 ounces udon noodles, cooked,drained
4 teaspoons vegetable oil
3 scallions, slice
2 medium carrots, diagionally sliced
1/4 lb mushrooms, sliced
2 tablespoons gingerroot, minced
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon lemons, rind of, grated
1 teaspoon sugar
1/2 teaspoon ground turmeric
4 cups reduced-fat chicken broth
1/2 lb medium shrimp, peel,deveined
1/4 lb spinach, stem,sliced in thin strip

Heat oil in saucepan over medium heat.
Add scallions, carrots and mushrooms.
Cook 3 minutes, stirring occasionally.
Stir in next 7 ingredients (through turmeric) and cook 2 minutes.
Add broth.
Bring to a boil.
Stir in shrimp, spinach and cooked noodles.
Cook 2 minutes or until shrimp turns opaque.

Answer 4

Spicy Thai Shrimp Soup
Makes 8 first-course servings
Ingredients
1 tablespoon vegetable oil
1 pound medium raw shrimp, peeled and deveined, shells reserved
1 jalapeño pepper,* cut into slivers
1 tablespoon paprika
1/4 teaspoon ground red pepper
4 cans (about 14 ounces each) reduced-sodium chicken broth
1/2-inch strip each lemon and lime peel
1 can (15 ounces) straw mushrooms, drained
Juice of 1 lemon
Juice of 1 lime
2 tablespoons reduced-sodium soy sauce
1 fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*
1/4 cup fresh cilantro
*Jalapeño and Thai chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

source: http://www.fbnr.com/Recipes/030/9905831030.htm

Answer 5

How about Cajun? This is a good one, found on line at the link in sources below. I tend to use a lot of the hot pepper sauce. Depends on how spicy you want it.

Big Ed's Cajun Shrimp Soup

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Good luck and good eating.

Answer 6

great one right here, go to
www.foodtv.ca