Spicy Thai Shrimp Soup
YIELD Makes 8 first-course servings
|1||tablespoon vegetable oil|
|1||pound medium raw shrimp, peeled and deveined, shells reserved|
|1||jalapeño pepper,* cut into slivers|
|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|
- 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.
- 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.
- 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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