Spicy Thai Shrimp Soup

by the Editors of Publications International, Ltd.

Browse the article Spicy Thai Shrimp Soup

Spicy Thai Shrimp Soup Photo
Spicy Thai Shrimp Soup
Yield: Makes 8 first-course servings
See Cooking Videos
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



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