| Ginger Cilantro and Shrimp Soup
Asian
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| Sometimes I just want a quick, light, yet almost religious food experience after a long day. This soup fits the bill exactly, with the restorative powers of ginger, the kick of chile pepper, and aromatic cilantro. I keep a bag of good quality frozen shrimp on hand at all times so I can whip this up whenever the mood strikes. The six servings here are intended as a first course; split the entire batch with a loved one for a heart-warming meal. |
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| Ingredients |
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1 small jalapeno pepper
5 cups chicken stock
1 cup water
1 inch piece of ginger, peeled and very thinly julienned
12 medium shrimp, peeled, deveined and butterflied (see note)
1 cup fresh angel hair pasta or soaked bean thread noodles (you can also use leftover cooked pasta)
12 sprigs cilantro
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Steps
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| 1 | Slice 12 paper-thin slices of jalapeno and place 2 slices in each serving bowl. |
| | 2 | Cut a 1/2 inch slice of jalapeno and place in saucepan with stock, water and ginger. Bring to a boil, then reduce heat and simmer for 5 minutes. |
| | 3 | Add shrimp and pasta and cook for 3 minutes. |
| | 4 | Remove chunk of jalapeno from soup, and ladle into bowls. Top each with 2 sprigs of cilantro and serve. |
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| Yield |
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original recipe yield: 6 Servings
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| Notes
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To butterfly shrimp, after deveining, cut the shrimp lengthwise through the back, almost all the way through. If your shrimp are particularly plump, you can slice them in half lengthwise.
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