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Categories:
vegetable oil shrimp shallots ginger garlic tomatoes stalk lemongrass chili peppers kosher salt red snapper lime cilantro
Viewed: 32 - Published at: 8 years agoIngredients
- 2 tablespoons vegetable oil
- Shells from 2 1/2 pounds medium shrimp (about 4 1/2 cups)
- 2 shallots, peeled and sliced
- 1 2-inch piece ginger, sliced
- 2 cloves garlic, sliced
- 2 tomatoes, chopped
- 1 stalk lemongrass, bruised
- 2 whole Thai chili peppers, sliced
- Kosher salt and freshly ground black pepper to taste
- 2 star fruits, very thinly sliced
- 1 pound red snapper fillets, very thinly sliced
- 1 lime, preferably key lime, halved
- Cilantro leaves for garnish
Method
- In a large, heavy kettle, heat the oil over high heat and add the shrimp shells.
- Cook, tossing continually, for 2 minutes.
- Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned.
- Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil.
- Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
- Strain the broth, pressing down on the shells to extract as much liquid as possible.
- Return the broth to the pot and season to taste with salt and freshly ground black pepper.
- When ready to serve, bring the broth back to a simmer.
- Add the star fruits and red snapper.
- Lightly squeeze the lime over the soup and then drop it into the pot.
- Simmer for 2 minutes, or until the fish is just cooked through.
- Remove from the heat and serve immediately, garnished with cilantro leaves.
