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

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

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.

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