Spicy Shrimp Soup with Fried Shallots

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Spicy Shrimp Soup with Fried Shallots

Spicy Shrimp Soup with Fried Shallots
1½ lbs. medium shrimp
8 cups water
3 stalks lemongrass, peeled and halved
2 (2- inch) pieces ginger, peeled and halved
2 cloves garlic, smashed
2 tbsp. soy sauce
1 tbsp. freshly squeezed lime juice
1 (15- oz.) can straw mushrooms, drained
1 carrot, peeled and thinly cut into strips
1 cup shelled edamame
1/2 cup chopped fresh cilantro
2 tsp. chili paste
6 lime wedges

6 Large shallots, thinly sliced
4 tbsp. cornstarch
1/4 cup vegetable oil
1/2 tsp. sea salt

Prep: 30 minutes, Cook: 45 minutes, Serves: 6

1. Peel and devein shrimp, reserving shells. Combine shrimp shells with water in a large pot; cook for 30 minutes. Add lemongrass, ginger, garlic, soy sauce and lime juice. Bring to a boil and simmer for another 15 minutes.

2. Strain broth, then return to pot and bring back to a boil. Add remaining soup ingredients except lime wedges.

3. Meanwhile, prepare shallots by tossing in cornstarch. Heat oil in a medium pan to medium heat. Add shallots and cook for 5 minutes or until golden brown. Season with sea salt.

4. Pour soup into bowls; garnish with fried shallots and lime wedges.

Nutritional Information:
246 calories, 23 g protein, 11 g total fat (1 g sat.), 16 g carbohydrate, 3 g fiber, 2 g sugar, 135 mg cholesterol, 939 mg sodium, 6 points


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