Hot and Sour Shrimp Soup

 

For 4 servings

• 1 kg medium uncooked shrimp
• 15 ml vegetable oil
• 8 slices fresh galangal or fresh ginger
• 8 kaffir lime leaves
• 2 bruised lemongrass stems
• 2 fresh red chili peppers, halved and seeded
• 2 liters of water
• 45 ml fresh coriander
• 1 fresh red pepper, chopped
• 30 ml lime juice
• 2 kaffir lime leaves, chopped

1. Peel and devein the shrimp and set aside, keeping the heads and shells.
2. In a large saucepan, heat the oil over high heat then sauté the shrimp heads and shells for 5 minutes; Add the galangal (or ginger), lime leaves, lemongrass, halved chili peppers and water.
3. Cover and bring to a boil; simmer everything for 15 minutes, stirring occasionally.
4. Strain the liquid into a clean saucepan (discarding any solid foods), add the shrimp and cook for 2 minutes.
5. Then add the coriander, chopped chili pepper and lime juice; cook 1 minute or until shrimp is tender.
6. Divide the soup into bowls and garnish with lime leaves.

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