Lemon soup with shrimps
4 servings
30 minutes
Lemon shrimp soup is a vibrant representative of Thai cuisine, surprising with its balance of sour, spicy, and fresh flavors. Its roots trace back to Asian gastronomic traditions where citrus notes and rich spices create a unique symphony of tastes. This soup warms and refreshes at the same time: juicy shrimp infused with coriander, cumin spice, and warm cinnamon are immersed in a rich broth with lemon juice. Jalapeño adds heat while a light tang awakens the appetite. Perfect for those seeking exoticism in everyday menus. Served hot, it pairs well with rice or fresh herbs, and its rich flavor makes it a favorite choice among fans of Eastern cuisine.
1
Pour broth into a pot and add quartered onion, halved jalapeño, garlic, lemon zest, cumin, cinnamon, and cloves. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Then strain.
- Onion: 1 head
- Jalapeno pepper: 2 pieces
- Garlic: 8 cloves
- Grated lemon zest: 3 tablespoons
- Cumin seeds: 0.5 teaspoon
- Cinnamon sticks: 1 piece
- Cloves: 4 pieces
2
Pour the broth into a clean pot, bring to a boil, and add raw, peeled shrimp, lemon juice, and Tabasco (optional). Cook for about 3 minutes until the shrimp are done.
- Peeled shrimp: 500 g
- Lemon juice: 3 tablespoons
- Tabasco sauce: to taste
3
Remove from heat and stir in the cilantro.
- Cilantro (coriander leaves): 0.3 glass
