 quick soup. Be sure to purchase shrimp in their shells, as you will use the shells to make a shrimp broth. While the broth is simmering the rest of the time will be efficiently used in assembling the rest of the soup ingredients. data-pin-do=)
Bright & Spring-y Shrimp Soup by Foodie’s Chef Laura Brennan
May 11, 2023
This is a light and delicious and relatively(!) quick soup. Be sure to purchase shrimp in their shells, as you will use the shells to make a shrimp broth. While the broth is simmering the rest of the time will be efficiently used in assembling the rest of the soup ingredients.
- Prep: 1 hrs
- Cook: 1 hrs
- Yields: approximately 3 servings.
Ingredients
Broth:
14-16 ounces of shell-on shrimp (I used ‘E-Z Peel’ shrimp, size 22/30)
1 whole lemon
1 bay leaf
Pinch of kosher salt
5 cups cold water
soup base
peeled shrimp from above
2 tablespoons finely minced shallots
white parts from 2 scallions, finely sliced (green parts used below)
½ teaspoon granulated garlic
3 tablespoons vegetable oil
2 bunches baby bok choy
1-inch piece of fresh gingerroot
Kosher salt
To finish:
1 bag (8 ounces) Pasta Zero Shirataki Spaghetti Pasta*
green parts from 2 scallions, finely sliced
dash rice wine vinegar
freshly ground black pepper (straight from the peppermill, please !!)
optional: crispy fried onions (I used French’s Crispy Fried Onions.)
*Pasta Zero Shirataki Spaghetti Pasta is a gluten free, vegan and zero carb substitute for wheat pasta.
It is made from the root of the Konjac plant. It is firmer (chewier) than wheat pasta. It looks a bit
like rice noodles. Feel free to substitute any noodles of your choice.
Directions
Make the broth
Rinse the shrimp in a strainer under cold running water and shake off excess water. Peel the shrimp and put the shells in a small saucepan. Refrigerate the peeled shrimp in a bowl. Add 5 cups cold water, 4 or 5 big strips of lemon peel, 1 bay leaf, a pinch of kosher salt and the juice from the lemon. Bring to a boil, then turn down to a simmer and cook for 20-25 minutes. Add a pinch of salt. Set it aside.
Prep the soup base ingredients
Remove shrimp from the fridge and cut them in half along the curve. You’ll have two half pieces of shrimp. Devein, if necessary, rinse and set aside.
Cut the ends off the book choy, separate the leaves. Wash the leaves and shake off excess water. Stack the leaves and cut across the leaves into ¼-inch strips. Set aside. Separate the scallions into white and green parts. Chop the scallion whites and slice the scallion greens. Set both aside. Peel
the piece of ginger root. Thinly slice and then chop the piece of ginger. Set aside. Peel the shallots and finely mince. Set aside.
Rinse the Shirataki noodles in a strainer under cold running water. I then take a pair of ‘culinary’ scissors (by that I mean clean, sanitized and food safe) and snip the noodles into smaller pieces. It makes the soup a bit easier to eat.
Cook the soup base
Grab another saucepan and put it on a burner over medium heat. When pan is heated, add 3 tablespoons of neutral vegetable oil. Add the shallots, the chopped whites of the scallions, the granulated garlic and cook until softened. Then add the sliced bok choy along with a pinch of salt. Stir and cook until wilted and softened.
Add the chopped ginger root. Cook for 2-3 more minutes, stirring often. Strain the shrimp broth into the pot, discarding the shrimp shells and lemon peel. Stir the pot. Bring to a boil and immediately reduce heat to a simmer and cook the soup for 10-12 minutes.
Add the Shirataki noodles and add the prepared shrimp. The shrimp only needs a minute or two of cooking—it will cook VERY quickly in the hot broth. Do not boil or overcook!!
Taste and adjust seasoning—add a few drops of rice wine vinegar, more salt if it needs it and some freshly cracked black pepper.
Garnish each bowl of soup with chopped scallion greens and crispy fried onions if using.
