Spicy seafood soup
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Spicy seafood soup
  Spicy    Seafood    Soups    Shrimp    Clams    Mussels  
Last updated 6/12/2012 1:01:02 AM. Recipe ID 24329. Report a problem with this recipe.
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      Title: Spicy seafood soup
 Categories: Soups, Shrimp, Clams, Mussels
      Yield: 6 servings
           Stephen Ceideburg
      1 lb Medium shrimp
      1 tb Vegetable oil
      2 qt Fish stock
      3    Fresh lemon grass stalks,
           -coarsely chopped
           Grated zest from 1 lime
      6    To 8 kaffir lime leaves
     10 sl Unpeeled fresh, galangal
      2    Fresh Serrano chiles,
           -stemmed, seeded, and
     24 md Mussels or clams in shells
      2 tb Freshly squeezed lime juice
      2 tb Fish sauce
      3 tb Chopped fresh cilantro
      1 tb Slivered fresh red hot chile
    1/4 c  Chopped green onion
           Thin lime slices for garnish
           Fresh lime or other citrus
           -leaves and blossoms for
  Peel and devein the shrimp; cover and refrigerate the shrimp and
  reserve the shells.
  Heat the oil in a soup pot or large, heavy saucepan over high heat.
  Add the shrimp shells and saute until the shells turn bright pink.
  Add the stock or diluted broth, lemon grass or zest lime zest and
  leaves, galangal or ginger, and chiles. Bring to a boil, then reduce
  heat to low, cover, and simmer for 25 minutes. Strain the broth
  through a fine sieve into a clean soup pot. (At this point, the soup
  can be poured into a container and refriger- ated, uncovered, until
  cool, then tightly covered and stored for up to 3 days. Slowly reheat
  before proceeding.)
  Bring the strained soup to a boil over high heat. Add the mussels or
  clams, cover, and cook until the shells open, about 2 minutes. Remove
  the mussels or clams and break off and discard the top shell. Return
  the mussels or clams on the half shell to the broth. Add the shrimp
  and cook until the shrimp turn opaque, about 2 minutes. Reduce the
  heat to low, stir in the lime juice, fish sauce, cilantro, slivered
  chile, green onion, and salt to taste; simmer about 1 minute. Ladle
  into preheated soup bowls, garnish with lime slices, leaves, and
  blossoms, and serve imme- diately.
  Serves 6 as a soup course, or 3 or 4 as a main dish.

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Recipe ID 24329 (Apr 03, 2005)

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