Spicy Thai Shrimp Soup Photo
Spicy Thai Shrimp Soup

YIELD 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.

PREPARATION:

  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.
This recipe appears in: Thai
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