Red Snapper and Star Fruit Soup
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
- 2tablespoons vegetable oil
- Shells from 2½ pounds medium shrimp (about 4½ cups)
- 2shallots, peeled and sliced
- 12-inch piece ginger, sliced
- 2cloves garlic, sliced
- 2tomatoes, chopped
- 1stalk lemongrass, bruised
- 2whole Thai chili peppers, sliced
- Kosher salt and freshly ground black pepper to taste
- 2star fruits, very thinly sliced
- 1pound red snapper fillets, very thinly sliced
- 1lime, preferably key lime, halved
- Cilantro leaves for garnish
Nutritional analysis per serving (6 servings)
167 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 17 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy kettle, heat the oil over high heat and add the shrimp shells. Cook, tossing continually, for 2 minutes. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
- Step 2
Strain the broth, pressing down on the shells to extract as much liquid as possible. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
- Step 3
When ready to serve, bring the broth back to a simmer. Add the star fruits and red snapper. Lightly squeeze the lime over the soup and then drop it into the pot. Simmer for 2 minutes, or until the fish is just cooked through. Remove from the heat and serve immediately, garnished with cilantro leaves.
Private Notes