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Shrimp and Chili Soup Recipe

Shrimp and Chili Soup Recipe - 4 servings


2 spring onions, trimmed

225g whole raw shrimps

750ml fish stock

Finely grated rind and juice of 1 lime

1 tablespoon fish sauce

1 red chili, deseeded and chopped

1 tablespoon soy sauce

1 lemon grass stalk

2 tablespoons rice vinegar

4 tablespoons freshly chopped coriander


To make spring onion curls, finely shred the spring onions lengthways. Place in a bowl of iced cold water and reserve. Remove the heads and shells from the shrimps, leaving the tails intact. Split the shrimps almost in two to form a butterfly shape and individually remove the black thread that runs down the back of each one. In a large pan, heat the stock with the lime rind and juice, fish sauce, chili and soy sauce. Bruise the lemon grass by crushing it along its length with a rolling pin, then add to the stock mixture. When the stock mixture is boiling, add the shrimps and cook until they are pink. Remove the lemon grass and add the rice vinegar and coriander. Ladle into bowls and garnish with the spring onion curls. Serve immediately.

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