Ginger Cilantro and Shrimp Soup
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.
Yield 6 servings
Ingredients
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
| 1 | Slice 12 paper-thin slices of jalapeno and place 2 slices in each serving bowl. |
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| 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. |
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| 3 | Add shrimp and pasta and cook for 3 minutes. |
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| 4 | Remove chunk of jalapeno from soup, and ladle into bowls. Top each with 2 sprigs of cilantro and serve. |
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notes
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.
