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Lorenza

Lorenza Ávila
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Recipe of Shrimp Spicy Soup
Recipe

Shrimp Spicy Soup

50 min
Not so easy
78
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If you like spicy soups, you'll love it! In the northern part of Thailand it is typical to prepare spicy soups like this one. The shrimp catch a delicious flavor!
Learn more about Lorenza Ávila

Ingredients

4 servings
  • 3/4 of kilo of shrimp
  • 2 spoonfuls of vegetable oil
  • 6 chile de árbol peppers
  • 3 canned chicken broths 15.75-ounce cans
  • 10 slices of ginger fresh peeled and crushed
  • 2 1/2 teaspoons of lemon zest
  • 4 Serrano cpeppers minced peeled, seeded
  • 1 branch of coriander
  • 1 branch of lemon cane lemongrass, peeled and cut
  • 2 shallots peeled and cut in half
  • 3 spoonfuls of Fish sauce tai
  • 3 spoonfuls of lemon juice
  • 1/2 Cup of coriander leaf

    Preparation

    Peel the shrimp, reserving 6 shells and put on a plate.
    Add the oil to a large pot over medium-high heat.
    Add the chiles de árbol and the shrimp shells, fry them for 3 minutes until the peppers are dark.
    Add the chicken stock and wait for it to boil. Add the ginger, the serrano chiles, the coriander branches, the celery, and echalots.
    Cover the pot and reduce the heat to medium-low. Cook for 30 minutes.
    Pass the soup through a sieve and throw away the solids. Return the soup to the pot.
    Raise the heat to high and put the shrimp and the fish sauce. Cook for 2 minutes until the shrimp are ready.
    Remove the pot from the heat, and add the lemon juice.
    Serve with sprinkled cilantro.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    280
    kcal
    14%
    Carbohydrates
    9.2
    g
    3.1%
    Proteins
    40.0
    g
    80%
    Lipids
    9.9
    g
    15%
    Fiber
    1.3
    g
    2.6%
    Sugar
    2.1
    g
    2.3%
    Cholesterol
    404
    mg
    135%
    Esha
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