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Sour and Spicy Shrimp Soup

  • 7servings
  • 135calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds medium shrimp

  2. 2 tablespoons vegetable oil

  3. 6 dried japones or arbol chiles

  4. 3 (15 3/4-ounce) cans fat-free, less-sodium chicken broth

  5. 10 thinly sliced peeled fresh galangal pieces or 7 slices peeled fresh ginger, lightly crushed

  6. 6 kaffir lime leaves or 2 1/2 teaspoons grated lime rind

  7. 4 bird chiles or serrano chiles, lightly crushed

  8. 4 cilantro stems, lightly crushed

  9. 2 stalks chopped peeled fresh lemongrass, lightly crushed

  10. 2 large shallots, peeled and halved

  11. 3 tablespoons Thai fish sauce

  12. 3 tablespoons fresh lime juice

  13. 1/2 cup cilantro leaves

Instructions Jump to Ingredients ↑

  1. Peel the shrimp, reserving 6 shells; set shrimp aside. Heat the oil in a large Dutch oven over medium-high heat. Add the japones chiles and shrimp shells; sauté for 3 minutes or until the chiles are blackened. Add broth, and bring to a boil. Add galangal and next 5 ingredients (galangal through shallots). Cover, reduce heat to medium-low, and simmer 30 minutes.

  2. Strain soup through a sieve into a bowl; discard solids. Return soup to pan. Increase heat to medium-high. Add shrimp and fish sauce; cook 2 minutes or until shrimp are done. Remove from heat; stir in lime juice. Sprinkle with cilantro leaves. Serve immediately.

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