Tag: soup
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de camarones is the national dish of Peru. The soup was originally made with crayfish, but shrimp happens] to be more widely available. The soup is made from homemade shrimp stock, onions, garlic, corn on the cob, peas, rice, potatoes, milk, cheese, and eggs. This dish is traditionally served in a deep bowl, since there is so much going on.
Ingredients
- 1 lb shell on shrimp peeled and deveined; shells saved
- 2 quarts water
- 2 tbsp olive oil
- 1/2 medium red onion diced
- 4 garlic cloves minced
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 2 ears corn on the cob cut into 6 pieces each ear
- 1 cup peas
- 1/4 cup long grain white rice
- 1 large russet potato peeled and cubed
- salt to taste
- 1 cup evaporated milk
- 4 oz queso fresco cut into small cubes
- 1 tbsp oregano
- 3 large eggs beaten
Instructions
- Brinb the water to a boil. Add the shrimp shells. Simmer for 15 minutes.
- Strain the stock of the shrimp shells. Set aside.
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the aji panca and aji amarillo pastes. Reduce the heat to medium low and sauté the onions and garlic for 10 minutes.
- Pour in the shrimp stock. Bring to a boil.
- Add in the corn on the cob, peas, and rice. Reduce the heat to medium and simmer for 10 minutes. Add in the potatoes and season with salt. Simmer for another 10 minutes.
- Pour in the evaporated milk. Add in the queso and oregano. Simmer for 5 minutes.
- Stir in the shrimp and beaten eggs. Simmer for 3-4 more minutes until the shrimp are cooked through. Take off the heat.
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
If you are ever down and having a bad day, make yourself a bowl of cahn mong toi. The Vietnamese soup only has a few ingredients, but is jam packed with layers of umami from the dried shrimp and fish sauce. You can substitute the dried shrimp for fresh shrimp, ground pork, or tofu.
Ingredients
- 1/4 cup dried shrimp
- 3 cups water
- 2 cups ong choy washed and chopped
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp fish sauce
- cracked black pepper
Instructions
- Soak the dried shrimp in hot water for 25 minutes. Drain and chop up.
- Bring the water to a boil. Add in the dried shrimp, sugar, and salt. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Add in the ong choy and fish sauce. Simmer for just 2 more minutes.
Shorbit Adas (Lentil Soup)
Shorbit Adas (Lentil Soup)
Lentil soup is the most popular soup in Syrian cuisine. It is a staple to have with every meal. There are many different variations of lentil soup. This is the basic traditional soup that you would find at restaurants and street stands in Syria. Simply sauté the onions for 10 minutes. Add in the lentils and water. Bring to a boil, then reduce the heat to low and simmer for 45 minutes. Season. That’s it. Serve this soup with ojji (Syrian omelettes).
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 5 cups water
- 1 cup red lentils
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the onions for 10 minutes.
- Pour in the water and lentils. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- Season the soup with salt, pepper, and cumin.
