Thai Hot-and-Spicy Shrimp Soup

Name: Thai Hot-and-Spicy Shrimp Soup
Yield: Makes 1½ Quarts or 6 First-Course Servings
Cuisine: Thailand
Ingredients: 2 green or red Thai chiles or 4 jalapeno chiles; 2 slices frozen or dried galangal root or fresh ginger, ¼ inch thick; 2 shallots, minced; 3 cloves garlic, finely chopped; 1 pound large shrimp, peeled and then deveined if desired; 1 small bunch cilantro, large stems removed; 4 kaffir lime leaves, cut into fine shreds; 1 stalk lemongrass, white bulb part only, tough outer layer discarded and very thinly sliced; ¼ cup fish sauce, or more to taste; Juice of 3 limes; Pepper

Preparation info

Makes
1½ Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Once you track down the somewhat exotic ingredients for this soup—they keep in the freezer for months—this soup can be made in minutes. Best of all, it doesn’t require broth, although shrimp broth would give it a wonderful flavor.

Ingredients

2 green or red Thai chiles or 4 jalapeno chiles
3 cloves

Asia
Thailand
Starter
Pescatarian
Soup
Gluten-free
South East Asia
Spicy

Method

In a pot, combine 6 cups water, the chiles, garlic, shallots, galangal, lime leaves, and lemongrass, bring to a simmer, and simmer gently for 12 minutes.

Add the shrimp and simmer for 1 minute. Add the cilantro, fish sauce, and lime juice and simmer for 1 minute, or until the shrimp are cooked.