Wednesday, June 8, 2011

Shrimp soup

You can load up or pare down this soup as much as you like.  We tend to like soups that border on being stews, so ours is usually pretty loaded!

Shrimp Soup

6-7 c vegetable stock
Star anise
2 t fresh ginger, grated
1/4 c soy sauce
Thai chili or a squirt of Thai chili sauce
Vegetables and herbs: carrots, radishes, celery, bok choy, chives, shitake mushrooms

Bring the stock to a boil and add the star anise through the Thai chili.  Lower heat and simmer for about 5 minutes.  In the meantime, microwave the thicker vegetables like carrots for a few minutes.  Add all the vegetables and herbs to the stock and simmer until barely tender.  Add the shrimp and do not overcook.


cookinghealthyforme said...

Wow! I'm allergic to seafood, but that looks delicious!

Cyndi L said...

I'm sorry to hear about that! How about substituting cubed chicken thighs or tofu?