Spicy Carrot and Shrimp Soup

Name: Spicy Carrot and Shrimp Soup
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 4 or 5 fresh or dried Kaffir lime leaves, finely chopped; 12 large raw shrimp, shelled and deveined; 1 tablespoon finely chopped lemongrass; 2 or 3 fresh red chiles, finely chopped; 1 small bunch of cilantro leaves, finely chopped; chopped cilantro leaves, to garnish; juice of 1 lime or 1 lemon; a dash of fish sauce; salt and freshly ground black pepper; generous 2 cups fresh carrot juice; 1 stick butter, melted, to serve; 1 small bunch of fresh mint leaves, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Amazingly, carrots and shrimp do go together. With the lemongrass, mint, chiles, lemon juice, and lime leaves, this soup is very light and very quick to make.

Ingredients

12 large raw shrimp, shelled and deveined
generous 2 cups fresh carrot juice

Asia
Soup
Pescatarian
Spicy
Gluten-free

Method

Heat the carrot juice in a pan with the lemongrass, chiles, lime leaves, cilantro, and mint and simmer gently for about 5 minutes.

Add the fish sauce, lime juice, and salt and pepper to taste, then add the shrimp and cook for an additional 2-3 minutes, or until the shrimp have turned pink.

Serve into bowls and top each bowl with some melted butter and chopped cilantro.