Spicy Shrimp Soup Recipe
This recipe serves 2 as part of a meal.
Ingredients
8 oz/225 g shrimp, peeled and deveined
5 cups/1 litre chicken stock
2 tablespoons/30 ml lime juice
2 tablespoons/30 ml fish sauce
Zest of one lime
1 or 2 small red chillies, deseeded and chopped
1-2 teaspoons/10 g chilli powder
1 blade of lemon grass, finely chopped
Salt and pepper
Coriander leaves to garnish, chopped
Preparation
After you have deveined the shrimps, rinse them in clean water, drain and set aside.
Bring the stock to a simmer. Add the lime juice, fish sauce, lime zest, lemon grass, chopped chillies, chilli powder, and Kaffir lime leaves and ginger/galangal if using.
Throw in the shrimps and simmer very gently until the shrimp turn pink. If your shrimp are already cooked, it will take a matter of seconds for them to heat through - do not continue to simmer once the shrimp are heated through as they can become chewy if overcooked.
Add salt and pepper to taste, and more chilli powder if you like it very spicy. Garnish with the coriander leaves and serve piping hot.
Chef's Tips
Optional ingredients: 3 Kaffir lime leaves (remove before serving), a knob of grated ginger or galangal.
If you have time, it is worth adding the shrimp shells (not the heads) to the stock, bashing them with a potato masher and simmering gently for at least an hour before straining and using as described in the recipe. This gives a wonderful flavour and depth to the soup.
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