Sour and Spicy Shrimp Soup

Sour and Spicy Shrimp Soup
Photo by Randy Mayor


  • 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 2 stalks chopped peeled fresh lemongrass, lightly crushed
  • 2 tablespoons vegetable oil
  • 6 kaffir lime leaves or 2 1/2 teaspoons grated lime rind
  • 3 tablespoons Thai fish sauce
  • 3 tablespoons fresh lime juice
  • 4 cilantro stems, lightly crushed
  • + 6 more ingredients
    • ½ cup cilantro leaves
    • 1 ½ pounds medium shrimp
    • 2 large shallots, peeled and halved
    • 4 bird chiles or serrano chiles, lightly crushed
    • 6 dried japones or arbol chiles
    • 10 thinly sliced peeled fresh galangal pieces or 7 slices peeled fresh ginger, lightly crushed

Peel the shrimp, reserving 6 shells; set shrimp aside. Heat the oil in a large Dutch oven over medium-high heat. Add the japones chiles and shrimp shells; sauté for 3 minutes or until the chiles are blackened. Add broth, and bring to a boil. Add galangal and next 5 ingredients (galangal through s...

View full recipe at My Recipes


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