Changhai’s Shrimp Soup
This simple but flavorful Chinese soup cooks up in a flash. Aromatic sesame oil and spicy Vietnamese sauce Sriracha are added at the end for maximum impact.
Changhai’s Shrimp Soup
Ingredients: Serves 4
1/4 pound shrimp, peeled and cooked
2 1/2 cups chicken stock*
2 slices ginger, smashed
2 scallions, smashed
3 tablespoons tomato paste
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 cup water chestnuts, sliced
5 mushrooms, sliced (or ¼ cup canned)
1/4 cup green peas
2 teaspoons cornstarch plus 1 tablespoon water for dissolving
1 teaspoon sesame oil
1 tablespoon sherry or Chinese cooking wine
Sriracha to taste
1. Cook shrimp in a separate pot and reserve.
2. Bring chicken stock, ginger and scallion to a boil. Lower the heat and simmer for 2 minutes. Remove the ginger and scallions.
3. Add tomato paste, salt and pepper. Simmer for another 2 minutes.
4. Slice mushrooms and water chestnuts (not too thin).
5. Add shrimp and vegetables and cook until mixture just begins to boil.
6. Dissolve cornstarch in water and slowly add to soup, stirring constantly. Simmer for another minute and then turn off the heat.
7. Add sesame oil, sherry (Chinese cooking wine) and a dash of Sriracha, if you like a spicy kick.
About Debra Samuels
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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