Brrrr. It’s winter in New York City! This soup warmed the deepest of my organs.
1 pound of shrimps with heads and tails saved, peeled and deveined
1 bunch cilantro, thoroughly rinsed
1 bunch watercress, thoroughly rinsed
2 red chilies
1 small knob of galangal or ginger, peeled and thinly sliced
1 small red onion, chopped
1 lemongrass stalk, white part only, pounded with a pestle
shrimp paste, to taste
1. In a large pot, heat some peanut oil and add the shrimp heads and tails until they turn orange, about 4 minutes.
2. Add the lemongrass and the ginger with the stock. Bring to a boil and then reduce heat and simmer for 20 minutes. Strain the stock and discard the shells and heads. Return the stock to the pot.
3. Add lime leaves, scallions, mushrooms, cilantro and watercress. Cook for less than 5 minutes.
4. Add the shrimps and cook for another 3 minutes. Adjust the broth taste by adding lime juice, fish sauce, sambal oelek and shrimp paste.
Where to get sambal oelek, lemongrass and galangal