Classic Spicy Shrimp Soup
A warming and flavorful soup featuring succulent shrimp in a spicy tomato and ginger-infused broth.
Equipment
- Large pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 1 lb fresh or frozen (thawed) shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 red bell pepper, chopped
- 1 jalapeño, thinly sliced
- 1 tsp red pepper flakes
- 1 lime juice of
- cilantro, chopped for garnish
- Salt and freshly ground black pepper to taste
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion and cook until softened.
- Stir in minced garlic and grated ginger, cooking for one minute until fragrant.
- Add diced tomatoes and bell pepper, cooking for 5 minutes until slightly softened, then stir in jalapeño and red pepper flakes and cook for 1-2 minutes.
- Pour in chicken broth, bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes to meld flavors.
- Increase heat to medium-high, add shrimp, and cook for 2-4 minutes until pink and opaque.
- Remove from heat, stir in lime juice, and season with salt and pepper to taste.
- Ladle into bowls and garnish generously with fresh cilantro.
Notes
For extra heat, leave some seeds in the jalapeño. Serve with crusty bread for dipping.