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Spicy Thai Shrimp Soup

  • 8servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C
MineralsCopper, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 pound medium raw shrimp, peeled and deveined, shells reserved

  3. 1 jalapeño pepper,* cut into slivers

  4. 1 tablespoon paprika

  5. 1/4 teaspoon ground red pepper

  6. 4 cans (about 14 ounces each) reduced-sodium chicken broth

  7. 1/2-inch strip each lemon and lime peel

  8. 1 can (15 ounces) straw mushrooms, drained

  9. Juice of 1 lemon

  10. Juice of 1 lime

  11. 2 tablespoons reduced-sodium soy sauce

  12. 1 fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*

  13. 1/4 cup fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat wok over medium-high heat 1 minute or until hot. Add oil to wok; heat 30 seconds. Add shrimp and jalapeño pepper slivers; stir-fry 1 minute. Add paprika and ground red pepper. Stir-fry 1 minute more or until shrimp turn pink and opaque. Remove shrimp mixture to bowl; set aside.

  2. Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes .

  3. Remove shells and peels from broth with slotted spoon; discard. Add mushrooms and shrimp mixture to broth; bring to a boil. Stir in lemon and lime juices, soy sauce and red chili pepper. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.

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