A super fast soup with a good amount of spice. Perfect for a weeknight meal on a cold day.

This is a Cajun favorite that is sure to warm you up on a cold day.

This is just my take on a simple shrimp Ball soup with a little twinge of sour brought in by the rice vinegar. I have several veggie options listed below. You can add as many as you'd like or none at all. I prefer only adding 1-2 veggies so as not to take away from the shrimp balls too much. I made tonight's soup (pictured) with the snow peas.This will yield 24-25 tablespoon sized shrimp balls.

this is one of my families favorite meals....it takes a little work but it is so worth it!!!

Absolutely delish.... :nod

At Wandee culinary art school

I made this recipe up four years ago when I was trying to find something to do with tamarind powder. Since then, I've made it for a bunch of people and everyone loves it. My husband requests it in his birthday. I could live on the broth. ;)

In the winter, this hearty soup is the way to keep warm. I like any kind of soup. It is easy way to get some vegetables and make my tummy full. Hope you like it!

My mother used to make this for us a lot. It's a family favorite miso soup. Some fishmongers will sell you just the shrimp heads! It's really delicious so please give it a try!Once you put in the miso to finish the soup, take the pot off the heat and let it rest for about 15 minutes. The shrimp heads will flavor the soup and make it really tasty. You can make the soup with small amaebi shrimp heads too! Botan shrimp taste the best!You can use green onions, but kujo leek just taste so much better. Recipe by Hi-channo okusan

Having spent some time in Thailand, I became well adjusted to the extremely strong flavors and spices Thais' adore. Especially heavy seafood flavors. This recipe definitely stacks up to their expectations.If you're not accustomed to such strong seafood flavors, I'd recommend omitting the dried shrimp since they're packed with a seriously fishy flavor. Also, the Nori. [aka kelp/seaweed] It lends the same taste.This deliciously aromatic and crazy fishy recipie, photos and documentation are all brought to you by ten stinky little seven year old culinary students! Great work kiddos!Feel free to add noodles or rice to this recipe.