Spicy Shrimp Soup: #ProgressiveEats
Ingredients
- 1 tablespoon 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 teaspoon lime zest ½ lime
- 2 teaspoon chili paste or to taste
- 1 tablespoon shallot confit I use one from L’Epicurien
- 1 tablespoon lime juice
- 1 teaspoon 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.