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Thai Hot and Spicy Shrimp Soup

Updated February 23, 2016
(1 Votes)

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One of the great revelations of this soup is that once you’ve tracked down a few inexpensive ingredients, the soup can be put together in minutes and you don’t need broth. The ingredients are so flavorful that the soup can be made with water.

6 first course servings

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, hot & spicy, savory, umami

Type of Dishfish soup

Ingredients

  • 6 cups water
  • 2 small green or red Thai “bird” chiles or 4 jalapeno chiles
  • 3 cloves garlic, chopped fine
  • 2 shallots, minced
  • 2 ¼-inch-thick slices of galangal or fresh ginger
  • 4 kaffir lime leaves, cut into fine shreds
  • 1 stalk lemongrass, white soft part sliced very thin
  • 1 pound large shrimp, peeled and deveined (deveining optional)
  • 1 small bunch cilantro, large stems removed
  • ¼ to ½ cup Thai fish sauce
  • Juice of 3 limes
  • Pepper to taste

Instructions

Bring the water to a simmer and add the chiles, garlic, shallots, galangal, lime leaves, and lemongrass and simmer gently for 12 minutes. Add the shrimp, simmer for 1 minute, and add the cilantro, ¼ cup fish sauce, and lime juice. Simmer for 1 minute more. Season to taste with pepper. If the soup tastes like it needs salt, add fish sauce. it’s very salty and will contribute flavor. until the salt level is right. Serve in heated soup bowls.

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