Hot and Sour Shrimp Soup

Seafood lovers will be delighted! Simple, quick, and full of flavor!

Recipe author

Servings:

Shrimp

250

Garlic (2 heads)

Chicken broth (chicken)

Wild garlic (ramson) (5 stalks)

Fish sauce (fish sauce)

0.25

Green onion

Lemongrass (lemongrass)

Hot chili peppers (Thai green bird's-eye chilies)

Mushrooms (mushroom caps)

180

Cilantro

Chili pepper

Tomato paste (toasted)

Dried seasoning

Pomegranate juice

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 6 g

Fats 11 % 1 g

Carbohydrates 22 % 2 g

38 kcal

GI: 100 / 0 / 0

Since this hot and sour shrimp soup is from the exotic world of Thai cooking, you'll need some special ingredients to make it. But with Thailand such a popular vacation spot these days, sourcing them is easy: ask traveling friends to bring some back, pick them up abroad yourself, or look in a well-stocked supermarket. Put chicken broth (or plain water) in a heavy-bottomed pot over the heat. Bring it to a boil, then lower the heat. Add the crushed garlic, the chopped wild garlic, a spice called galangal (easily swapped for ginger), the lemongrass, fish sauce, the hot chilies, and the finely chopped mushroom caps (any mushrooms will do). Let it simmer for two minutes, then add the fresh shrimp and bring back to a boil. You'll know the soup is ready by the shrimp: they should turn a delicate pink. Shrimp cook very fast — about two minutes. Now stir in the pomegranate juice (two or three spoonfuls) and add the chili pepper. Garnish the finished soup with cilantro leaves, or with parsley as a pretty substitute.

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