Thai Hot and Sour Shrimp Soup

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5 from 145 votes

Thai Hot and Sour Shrimp Soup

55 minutes
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 saut√© 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!

Nutrition

Calories: 300kcal

Originally posted 2019-02-20 17:29:45.

Article Categories:
Breakfast

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