Shrimps And Ginger Soup


  • 1.7 pounds of large raw shrimp, headless
  • 3 bunches of scallions
  • 3 to 4 sweet peppers
  • 1 piece of ginger
  • 2 lemons
  • 3 sprigs of coriander
  • 3 cups of defatted fish broth.

Servings: 6 servings (4.2 ounces per serving)


Rinse the shrimp and peel them, leaving 6 of them with glue to decorate, ditch them, wash the onions and cut them into wheels, wash the sweet peppers, cut them into wheels and remove the seeds, peel the ginger and cut it small. Water the lemons in hot water, dry and peel, squeeze them. Wash the coriander, shake and thaw, sauté the onions, chili and ginger in a large pot, pour the broth and 2 cups of water, add the lemon peels and the shrimp and cook them 5 to 6 minutes. Remove the lemon peel, season with a little lemon juice and sprinkle with the coriander leaves.

Nutritional Summary

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