Spicy Asian Shrimp Soup: #ProgressiveEats
The Wimpy Vegetarian
The Wimpy Vegetarian
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  • 25 min
  • 35 min
  • Ingredients 1 Tbsp extra-virgin olive oil
  • 1 yellow onion, halved, sliced crosswise once or twice, and thinly sliced 2 lemongrass stalks, trimmed and smashed with side of a chef’s knife 3 pieces dried galangal, smashed with side of a chef’s knife 2 large shallots, thinly sliced 1 quart vegetable broth ½ tsp lime zest (1/2 lime) 2 tsp chili paste (or to taste) 1 Tbsp shallot confit (I use one from L’Epicurien) 1 Tbsp lime juice 1 tsp palm coconut sugar 2 'nests' of Angel hair pasta, coarsely chopped ½ pound shrimp, peeled, deveined, tails removed, cut in half Thai basil cilantro Instructions Heat the oil in a heavy pot like a Le Creuset over medium-high heat. Add the onion, lemongrass, galangal, and shallots to the pan and sauté for 10 minutes. It should be very aromatic. Stir in the broth and lime zest, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the chili paste, shallot confit, lime juice, and sugar. Simmer for 5 minutes. Add the angel hair pasta and the shrimp, and simmer for 3 minutes, or until the shrimp are opaque. Thinly slice basil and cilantro for garnish. 3.2.2925



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