Spicy Shrimp Soup Dewi Desi

Ingredients for 2 servings:

• 18 shrimp, fresh or frozen, (approx. 12 cm)
• 400 ml fish stock
• 2 tsp, heaped ginger
• 1 small red chili pepper(s)
• 1 tbsp lemon juice
• 2 kaffir lime leaves
• 1 tsp sugar
• 2 tbsp coriander leaves
• 2 pinch(s) chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A hearty soup served with rice or baguette. Recipe from Bali, Indonesia.

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitin shell, removing the black intestine, and pull the rest of the body from the last segment. Wash the ginger and peel about 2 cm of it. Using a fine grater, grate 2 teaspoons. Wash the small red chili, cut it crosswise into thin rings, leaving the seeds and discarding the stem. Wash the kaffir lime leaves and add them whole. Pour the fish stock into a sufficiently large saucepan and heat gently. Add all the ingredients, from ginger to sugar, and simmer for 5 minutes. Strain the stock and return it to the pan. Add the shrimp and heat gently, stirring, until all the shrimp have turned pink. Remove from heat, pour into serving bowls, garnish and enjoy hot.