See Also: Spicy Thai Shrimp Soup(recipes)
Spicy Ale Shrimp(recipes)
Spicy Shrimp Puttanesca(recipes)
Spicy Shrimp Marinade(recipes)
Spicy Shrimp Gumbo(recipes)
Thai Shrimp Curry(recipes)
Spicy Oriental Shrimp Salad(recipes)
Mediterranean Shrimp Soup(recipes)
Thai Noodle Soup(recipes)
Thai Chicken Soup(recipes)

Spicy Thai Shrimp Soup (recipes)


Spicy Thai Shrimp Soup

Yield: Makes 8 first-course servings



Ingredients:



1tablespoon vegetable oil

1pound medium raw shrimp, peeled and deveined, shells reserved

1jalapeño pepper,* cut into slivers

1tablespoon paprika

1/4teaspoon ground red pepper

4cans (about 14 ounces each) reduced-sodium chicken broth

1/2-inch strip each lemon and lime peel

1can (15 ounces) straw mushrooms, drained

Juice of 1 lemon

Juice of 1 lime

2tablespoons reduced-sodium soy sauce

1fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*

1/4cup fresh cilantro









Preparation:





1.Heat 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.2.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.3.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.