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Spicy Thai Shrimp Soup
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Publications International, Ltd., the Editors of. "Spicy Thai Shrimp Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/spicy-thai-shrimp-soup-recipe.htm> 04 December 2008.
Spicy Thai Shrimp Soup
Yield: Makes 8 first-course servings
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
