Aromatic Ginger and Shrimp Soup
Ugh….Ameir was a bit fluish and allergy-ish today (surprisingly, he got allergies before I did this year) and I was just plain exhausted. We had rice and stuff in the fridge but we both wanted something soupy.
I took out chicken to defrost so I could make chicken noodle soup, but as I looked at the frozen chunk of chicken, I thought, “I can’t do this today.”
I wanted something quick, easy, and flavorful that reminded me of the yummy shrimp dumpling soup I had at Ayesha’s. This soup was born!
The best parts of this soup are the ginger and the chili sauce. These strong spices clear up your blocked sinuses and the hot broth just feels great after a long day. I mixed chicken and vegetable broth for this, but you could really use whatever kind you wanted. The key is simplicity.
By the way, this gingery-spicy-soy broth also makes for a delicious asian risotto. With the leftovers of the broth, I just mixed in some already cooked leftover white rice and let it cook together, stirring, until it turned into risotto. Not authentic, but fast.
Click for recipe
Ingredients
2 14-oz cans of vegetable broth
2 cups of chicken broth
One carrot, sliced very thinly
Two handfuls of mushrooms, sliced very thinly (I used creminis but buttons would work great as well)
1 scallion, green and white parts, sliced very thinly
Six peeled and deveined shrimp (for two servings, I just used enough shrimp for us even though there was more broth left over because reheated shrimp are gross)
1 heaping tablespoon of ginger-garlic paste
2 tsp chili paste, more/less to taste
2 or 3 tsp of soy sauce, to taste
1. Marinate the shrimp in some ginger paste, soy sauce, and chili paste. Set aside.
2. Pour the broths into a soup pot and start them simmering together. Add some chili sauce and garlic-ginger paste.
3. While the broth is simmering, slice the carrots and mushrooms very thinly. I mean thinly. Not chunks. You want these to cook quickly in the simmering broth.
4. Put the vegetables and scallions into the broth. They only need to cook for a few minutes to get tender, but not mushy.
5. Make sure the broth is simmering lightly (you can even turn off the stove but leave it on the heat) and add the shrimp with the marinade. Cook for a couple of minutes until shrimp are pink.
6. Taste and adjust seasonings.
7. Serve!
March 19th, 2008 at 2:42 pm
So, how is Ameir doing now after he ate this Yummy Soup! Great picture. Would love to have a bowl myself.
Pops
March 19th, 2008 at 3:51 pm
Soup solves almost all physical ills :). We’re doing great, Alhamdulillah, thanks Abbu.
March 26th, 2008 at 8:08 pm
AA
Baitee may be you did not talk to your mom or may be you did and she is the one who advised this ‘treatment’ of the ‘fluishness’ because I’m sure she knows.
In our culture (Punjab villages that is ) traditionally, Ginger ’salen’ is recommended and extremely useful method of tolerating these symptoms (It is really an ‘overdose’ of ginger and chilli stuff what I remember from my experience as a child) and I would, from looking at the inviting bowl of that soup, go for it even without being fluish.
Jeeti raho baitee. We were at Ayesha’s last Sat. and she was telling me of your visit and cooking together like you two have done for many years.
March 27th, 2008 at 5:07 pm
Hi Taiyyaba!
This looks SO yummy! I like risotto and soup, so this seems like a great recipe to try. (Also, I don’t follow kosher laws and love to eat shrimp, it is one of my favorite foods.)