Soup of the Day: Spicy Thai Shrimp Recipe

May 10, 2007 | Posted by Allison as Soup Recipe at 8:26 am |

So, I’m doing the It’s Thursday Dance, are you? Just one more day & we’re weekend-bound, right?

On the menu for today I have something different for you, that will make all the spicy lovers out there jump with joy. This Spicy Thai Shrimp Soup Recipe is the perfect thing for dinner tonight, I promise! Enjoy!

Ingredients:

1 tablespoon vegetable oil
1 pound medium raw shrimp, peeled & deveined, shells reserved
1 jalapeño pepper, cut into slivers
1 tablespoon paprika
1/4 teaspoon ground red pepper
4 cans (about 14 ounces each) reduced-sodium chicken broth
1/2-inch strip each lemon and lime peel
1 can (15 ounces) straw mushrooms, drained
Juice of 1 lemon
Juice of 1 lime
2 tablespoons reduced-sodium soy sauce
1 fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*
1/4 cup fresh cilantro

What’s Next:

Heat your favorite wok over medium-high heat 1 minute or until hot. Add oil to wok; heat 30 seconds. Add shrimp and jalapeño pepper slivers; stir-fry 1 minute. Add paprika and ground red pepper. Stir-fry 1 minute more or until shrimp turn pink and opaque. Remove shrimp mixture to bowl; set aside.

Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes.

Remove shells and peels from broth with slotted spoon; discard. Add mushrooms and shrimp mixture to broth; bring to a boil. Stir in lemon and lime juices, soy sauce and red chili pepper. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.

Eat well & Laugh often!

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