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Spicy Shrimp Soup: #ProgressiveEats

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: Asian
Author: Susan Pridmore


  • 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


  • 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.