Thai Hot-and-Spicy Shrimp Soup
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Once you track down the somewhat exotic ingredients for this soup-they keep in the freezer for months-it can be made in minutes. Best of all, it doesnt require broth, although shrimp broth would give it a wonderful flavor.
ingredients
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serves: 6
2 green or red Thai chiles (or 4 jalapeno chiles)
3 cloves garlic (finely chopped)
2 shallots (minced)
2 slices frozen ginger (or dried galangal root or fresh, 1/4 inch thick)
4 leaves kaffir lime (cut into fine shreds)
1 stalk lemongrass (white bulb part only, tough outer layer discarded and very thinly sliced)
1 pound large shrimp (peeled and then deveined if desired)
1 small bunch cilantro (large stems removed)
1/4 cup fish sauce (or more to taste )
3 limes (juice)
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 102
- Total Fat: 1.1 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 95.3 mg
- Sodium: 1374.8 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.3 g
- Sugars: 2.8 g
- Protein: 12.1 g
preparation
1. In a pot, combine about 6 cups water, the chiles, garlic, shallots, galangal, lime leaves, and lemongrass, bring to a simmer, and simmer gently for 12 minutes.
2. Add the shrimp and simmer for 1 minute. Add the cilantro, fish sauce, and lime juice and simmer for 1 minute, or until the shrimp are cooked. Season with pepper. Taste for salt and add more fish sauce—it is very salty and will contribute flavor—until the salt level is right.
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