CHILIED LEMONGRASS SHRIMP SOUP

Chilied Lemongrass Shrimp Soup image

Provided by Molly O'Neill

Time 2h

Yield Six main courses, eight appetizers

Number Of Ingredients 15

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Ingredients

2 pounds medium-size shrimps, shells on
1 tablespoon sweet butter
2 stalks lemongrass
2 shallots, peeled and minced
white onion, minced
1 large carrot diced
teaspoon turmeric
1 small chili pepper, cut in half
1 inch piece of ginger, peeled and minced
4 cups chicken broth
1/4 pound shiitake mushrooms, stems discarded, sliced thinly
Kosher salt and freshly ground pepper to taste
1 large slice tofu
1 bunch cilantro
1 lime, cut into thin disks

Steps:

Shell and devein the shrimps, reserving all shells. Cut the shrimps in half lengthwise and refrigerate. Warm the butter in a large soup pot over high heat. Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end. Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger. Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes. Add the chicken broth and simmer for 1 hour.
Drain the broth, discarding the solids and reserving the broth. Return the soup pot to medium heat. Add the remaining butter and the mushroom slices. Stir and cook for 5 minutes until the mushrooms begin to soften. Add the broth and simmer for 30 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup. Simmer for 5 minutes. Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1109 milligrams, Sugar 6 grams, TransFat 0 grams