Spicy Seafood Soup

Spicy Seafood Soup

Ready in 1 hour

Top-ranked recipe named "Spicy Seafood Soup"

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Try this Spicy Seafood Soup recipe, or contribute your own. "Seafood" and "Soups" are two tags used to describe Spicy Seafood Soup.


Ingredients

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6 kaffir lime leaves; up to 8
2 Fresh Serrano chiles
3 tb Fresh Cilantro; chopped
Salt
10 sl Unpeeled fresh, galangal
Thin lime slices; for garnish
Stephen Ceideburg
Grated zest from 1 lime
3 stalks Fresh lemon grass
1 lb Medium shrimp
2 tb Freshly squeezed lime juice
2 tb Fish sauce
24 md Mussels; or clams in shells
1/4 c green onion; Chopped
Fresh lime; or other citrus
1 tb fresh red hot chile; Slivered
1 tb Vegetable oil
2 qt Fish stock

Original recipe makes 6

Servings  

Preparation

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. From "James McNairs Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg

Calories Per Serving: 209 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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