Soup365 #99: What has 26 legs and tastes delicious?

Photo by Flickr user enggul

That's ten titillating pleopods, ten foxy peropods, four slinky maxillipeds and two hot-n-sassy uropods. All measuring up to one sexy, sexy shrimp.

The legs were mostly gone from the peeled/deveined Gulf shrimp I bought yesterday for this soup, and any remaining appendages came off with the tails.  (Of which the uropods are a part.)

Quick, simple, flavorful, Asian-inspired chicken & shrimp soup. Good for what ails you, and a fine warm-up for a day which  you will spend cooking. All of it. Every bit of it. In celebration for your 100th soup.

Check back tomorrow to find out what we made for Soup #100, and who came over to eat it…

Chicken & Shrimp Soup with Ginger & Asparagus
Serves four

2 Tbsp peanut oil
4 cloves garlic, minced
2 Tbsp minced or grated fresh ginger
1 small hot chile, seeded and minced
3 cups chicken broth
2 Tbsp soy sauce
3 Tbsp Vietnamese or Thai fish sauce
2 bone-in chicken thighs, skin removed
1/2 a bunch of asparagus, tips removed and set aside, stalks cut into 3/4" (or thereabouts) lengths
3 ounces Thai rice noodles, broken into fourths
1/2 pound shrimp, preferably wild Gulf shrimp, peeled, deveined, cut into chunks if large

Heat the peanut oil in a soup pot over medium heat. Add garlic, ginger and chile; cook, stirring, for 30 seconds to 1 minute, or until insanely fragrant. Don't let it brown.

Add chicken broth, soy sauce, fish sauce and chicken thighs. Bring just to a boil; cover, reduce heat and simmer 5 minutes. Stir in asparagus stalks and return to a simmer.

When chicken is just cooked through (probably about 10 minutes more), remove and allow to cool slightly. Strip meat from bones and shred coarsely.

Uncover soup pot and return to a low boil. Add asparagus tips and rice noodles. Boil 2 or 3 minutes. Turn off heat. Quickly pop shrimp and reserved chicken into the pot, cover, and let stand until shrimp are pink, about 3 minutes more. Don't overcook the shrimp or they will be meh and you will be all "why did I spend $12 a pound on these?"

Serve with additional shaved ginger, if you like, or chopped scallions, or whatever, really.

Image by Flickr user enggul. Used under a Creative Commons license.


About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Recipes, Soup 365 and tagged , , . Bookmark the permalink.

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