Cook Time
25 min
Yields
6 servings
For a stronger zing to this sweet-and-sour soup, serve with a wedge of lime to squeeze onto each bowlful.
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ingredients
Shrimp and Lime Soup
2
Tbsp olive oil
1
onion, finely, chopped
2
cloves garlic, minced
1
jalapeno pepper, seeded, and, minced
1
Tbsp grated lime, rind
1
tsp ground cumin
½
tsp salt
½
tsp pepper
1
lb(s) red new potato, unpeeled, diced
4
cup chicken stock
4
cup fish stock
⅓
cup lime, juice
1 ½
lb(s) medium shrimp, peeled, and, deveined
¼
cup chopped fresh coriander
Tomato Lime Salsa
1
plum tomato, chopped
1
avocado, peeled, and, diced
½
cup corn, kernels
2
Tbsp chopped fresh coriander
1
Tbsp lime, juice
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directions
Step 1
In large saucepan, heat oil over medium heat; cook onion, garlic, jalapeño, lime rind, cumin, salt and pepper, stirring occasionally, for about 5 minutes or until softened.
Step 2
Add potatoes; cook for 2 minutes.
Step 3
Add stock and lime juice; bring to boil.
Step 4
Reduce heat and simmer for about 15 minutes or until potatoes are tender.
Step 5
Add shrimp; cook for about 2 minutes or until pink.
Step 6
Stir in coriander.
Step 7
Meanwhile, in bowl, combine tomato, avocado, corn, coriander and lime juice: dollop onto each serving of soup.