Asian Shrimp Soup

12 ingredients
4 steps

Ingredients

  • 18 oz raw jumbo shrimp, peeled, deveined, peels reserved
  • 3/4 inch piece fresh ginger, sliced thinly
  • 1 tsp black peppercorns
  • 2 cloves garlic, minced
  • 4 inches fresh lemongrass, chopped finely
  • 2 None fresh long red chilies, sliced thinly
  • 1/4 cup lemon juice
  • 1/3 cup fish sauce
  • 14 oz fresh rice noodles
  • 2 None spring onions, sliced thinly
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves

Directions

  1. 1
    Combine shrimp shells, ginger, peppercorns, garlic, lemongrass, 12 cups water and 1 chili in a large saucepan. Bring to a boil. Reduce heat and simmer for 20 mins. Strain stock into a clean saucepan, discard solids.
  2. 2
    Add shrimp to stock. Simmer, covered, for 3 mins, or until shrimp are just pink. Add lemon juice and fish sauce.
  3. 3
    Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water. Let stand until just tender. Drain.
  4. 4
    Divide shrimp and noodles between 6 serving bowls. Top with stock, onions, herbs and remaining chili.

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