Thai Shrimp Soup with Lemon and Jalapeños
A memorable, intensely flavorful spicy Thai shrimp soup, well worth the effort.
1 pound uncooked large shrimp
3 cups water
2 cups bottled clam juice
1 onion, sliced
8 quarter-size slices fresh ginger
6 tablespoons fresh lemon juice
2 jalapeño chiles, split lengthwise
2 bay leaves
1 tablespoon grated lemon peel
1/2 teaspoon whole black peppercorns
1 cup canned unsweetened coconut milk
1/2 pound wafer-thin boneless pork loin chops, cut into thin strips
1 skinless boneless chicken breast half, cut crosswise into thin strips
1 tablespoon nam pla (fish sauce)
2 teaspoons garlic chili sauce
3 cups hot cooked white rice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
- Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
- Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
- Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.
Makes 4 servings.