Thai Hot and Sour Shrimp Soup
Calories 300kcal
Ingredients
- 1 pound shrimp (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 2 tablespoons coconut oil (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 1 onions (medium
- 4 garlic cloves (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 2 inches galangal (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 1 lemongrass (each
- 3 kaffir lime leaves
- 1/2 teaspoon lime zest
- 1 thai chile (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 5 cups chicken broth (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 1/2 pound cremini (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 1 zucchini (small green
- 2 tablespoons fresh lime juice (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 2 tablespoons fish sauce (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 1/4 bunch fresh cilantro (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
- 1/4 bunch thai basil (16-20, peeled with the tails left on, and deveined, 454 g/ 15.9 oz)
Instructions
- Peel and devein the shrimp, setting the shrimp shells aside.
- In a large pot, heat 1 coconut oil over medium heat.
- Add the shrimp shells and quickly stir to cook them.
- They burn easily, so keep them moving.
- Cook until they are red in color and lose any ammonia aroma.
- Add onion, garlic, galangal (or ginger), lemongrass, lime leaf (or a small amount of fresh lime zest), chilies and a bit of salt and pepper.
- Cook for about 3 minutes, or until onions are slightly translucent.
- Add chicken broth to the pot.
- Simmer.
- Once the shrimp stock has simmered for about 30 minutes, strain it.
- Discard shells.
- This is when I will often chill the broth and then freeze it.
- If continuing, place the stock back on the stove to slowly simmer.
- Heat a large sauté pan over high heat.
- Once hot, add the coconut oil, zucchini and mushrooms with a bit of salt and pepper.
- Saute until cooked through, but still slightly firm.
- Add to the shrimp broth.
- Add the raw shrimp to the shrimp broth.
- Allow the vegetables and shrimp to simmer for about 1 to 2 minutes.
- Add the lime juice, fish sauce and a bit of salt and pepper.
- Taste the broth and adjust seasoning.
- When the shrimp is cooked through, about 1 more minute, add the fresh cilantro and basil.
- Serve!
Originally posted 2019-02-20 17:29:45.
