Recipe by Jostlori
I found this recipe in a Central American magazine called Mucho Gusto, which edition contained a lovely collection of soups. This one, by chef Elsa Cubero sounds really good (and spicy!). I copied the recipe exactly as written, but it sounds a bit heavy on the sirachi sauce - it's very spicy! So you might want to go a little easy on that ingredient - it's easy to add more, but you can't take it back!!!
Top Review by twissis
Originally made as written for the Goddesses of ZWT-9, I decided to add sml carrot chunks I needed to use after I took the 1st set of pics & felt the soup was too monochromatic & not showing as well as it deserved. While that helped, I do feel the presentation would benefit from the addition of snow peas (or mushrooms) that would add both color & texture. All that said, this soup has a lovely flavor we really enjoyed. I took your advice & began w/just half the amt of Siracha sauce & that was plenty for us. For those chefs who follow me (& I hope there will be many), my best advice is: ... Do Not Leave Out the Lime Juice! If you are in doubt, just add extra & you will not be sorry. Thx for sharing this recipe w/us, Lori. :-)
- 1 chicken breast
- 1⁄2 small white onion, minced
- 1 teaspoon fresh ginger, peeled and grated
- 2 tablespoons whole black peppercorns
- 2 (13 ounce) cans coconut milk
- 3 teaspoons shoyu or 3 teaspoons soy sauce
- 3 teaspoons sriracha chili sauce (Sirachi???)
- 20 medium shrimp, cleaned and deveined
- salt, to taste
- 1⁄2 lime, juice of
- 2 sprigs fresh cilantro, leaves removed
Directions See How It's Made
- Cook chicken breast in water to cover. When done, shred the chicken and reserve the broth.
- In a large pot with a bit of oil, saute garlic and ginger for one minute. Do not let it brown.
- Add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth. Bring to a boil and simmer for 20 minutes.
- Carefully strain the hot soup and return to the pan.
- Add the shredded chicken and the shrimp. Return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through. Do not overcook.
- Adjust salt seasoning and add the lime juice.
- Ladle into serving bowls and garnish with whole cilantro leaves.