"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spicy Shrimp Soup Recipe

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This recipe for Spicy Shrimp Soup, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Dahlkemper
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. shrimp
2 Tbs. vegetable oil
6 dried arbol chilies
3 (15.75 oz.) cans fat free chicken broth
7 slices peeled fresh ginger, lightly crushed
2 1/2 tsp. grated lime rind
4 serrano chilies, lightly crushed
4 cilantro stems, lightly crushed
2 stalks chopped peeled fresh lemongrass, lightly crushed (I have used dried as a replacement found in spice section)
2 large shallots, peeled and halved
3 Tbs. Thai fish sauce
3 Tbs. fresh lime juice
1/2 c. cilantro leaves

Directions:
Directions:
Peel shrimp, reserving 6 shells, set shrimp aside. Heat oil in large Dutch oven over medium heat. Add shrimp shells arbol chilies, saute for 3 minutes or until chilies are blackened. Add broth and bring to a boil. Add ginger and next 5 ingredients through shallots. Cover, reduce heat to low and simmer 30 minutes.
Strain soup through sieve into a bowl. Discard solids. Return soup to pan. Increase heat to medium and add shrimp, fish sauce. Cook 2 minutes until shrimp is pink and cooked.
Remove from heat, add lime juice. Sprinkle with cilantro
leaves and serve.

Number Of Servings:
Number Of Servings:
7 one cup servings
Personal Notes:
Personal Notes:
Very good and much easier than it looks. I often just use dried
red chilies and don't worry about the arbol chilies.

 

 

 

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