Chilied Lemongrass Shrimp Soup

Name: Chilied Lemongrass Shrimp Soup
Total time: 2 h
Yield: Six main courses, eight appetizers
Cuisine: asian
Ingredients: 2 pounds medium-size shrimps, shells on; 1 tablespoon sweet butter; 2 stalks lemongrass; 2 shallots, peeled and minced; white onion, minced; 1 large carrot diced; teaspoon turmeric; 1 small chili pepper, cut in half; 1 inch piece of ginger, peeled and minced; 4 cups chicken broth; 1/4 pound shiitake mushrooms, stems discarded, sliced thinly; Kosher salt and freshly ground pepper to taste; 1 large slice tofu; 1 bunch cilantro; 1 lime, cut into thin disks

By Molly O'Neill

Total Time: 2 hours
Rating: 4(10)
Comments: Read comments

Featured in: Anatomy of a Soup

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Six main courses, eight appetizers

2pounds medium-size shrimps, shells on
1tablespoon sweet butter
2stalks lemongrass
2shallots, peeled and minced
white onion, minced
1large carrot diced
teaspoon turmeric
1small chili pepper, cut in half
1inch piece of ginger, peeled and minced
4cups chicken broth
¼pound shiitake mushrooms, stems discarded, sliced thinly
Kosher salt and freshly ground pepper to taste
1large slice tofu
1bunch cilantro
1lime, cut into thin disks

Ingredient Substitution Guide

Preparation

Step 1
Shell and devein the shrimps, reserving all shells. Cut the shrimps in half lengthwise and refrigerate. Warm the butter in a large soup pot over high heat. Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
Step 2
Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end. Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger. Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes. Add the chicken broth and simmer for 1 hour.
Step 3
Drain the broth, discarding the solids and reserving the broth. Return the soup pot to medium heat. Add the remaining butter and the mushroom slices. Stir and cook for 5 minutes until the mushrooms begin to soften. Add the broth and simmer for 30 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
Step 4
Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup. Simmer for 5 minutes. Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.