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Lorenza

Lorenza Ávila

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Recipe of Shrimp Spicy Soup
Recipe

Shrimp Spicy Soup

50 mins
Half
90
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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 portions
  • 3/4 kilos shrimp
  • 2 tablespoons vegetal oil
  • 6 chile de árbol peppers
  • 3 canned chicken broths, 15.75-ounce cans
  • 10 slices ginger, fresh peeled and crushed
  • 2 1/2 teaspoons lemon zest
  • 4 serrano peppers, minced peeled, seeded
  • 1 branch fresh coriander
  • 1 branch lemon cane, lemongrass, peeled and cut
  • 2 shallots, peeled and cut in half
  • 3 tablespoons Fish sauce, tai
  • 3 tablespoons lemon juice
  • 1/2 cups fresh coriander

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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