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.
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.