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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Spicy Shrimp Soup Recipe

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This recipe for Spicy Shrimp Soup is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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