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shrimp soup
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Asian Shrimp Soup

Shrimp and vegetables are cooked in a tomato broth flavored with turmeric, saffron, star anise and orange peel.
Prep Time25 mins
Cook Time20 mins
Wait time before serving30 mins
Total Time1 hr 15 mins
Course: Appetizer, brunch, Dinner, lunch, Main Course
Cuisine: Asian, Chinese
Keyword: Light meal, one pot meal, onion, orange peel, saffron, shrimp, star anise, summertime food, tomatoes
Servings: 6 servings
Author: Candace Wilkinson Roney

Equipment

  • 5-quart soup kettle

Ingredients

  • ¼ cup cooking oil
  • 1 onion minced
  • 1 green bell pepper minced
  • 2 large carrots peeled and chopped
  • 2 cloves garlic minced
  • 4 small red potatoes peeled and sliced
  • 1 28-oz. can crushed tomatoes
  • 2 10-oz. can vegetable broth + 2 cans water may use seafood or chicken broth
  • 1 pinch saffron threads
  • ½ pod star anise
  • 1 tsp. turmeric powder
  • 1 Tbsp. fresh orange peel* minced
  • 3 pounds medium-sized shrimp peeled and deveined; tails removed

Instructions

  • In the soup kettle, heat oil and cook the onions, bell pepper, carrots and garlic until tender.
  • Add potatoes and cook, while stirring, for another 2 minutes.
  • Pour in tomatoes, broth and water. Bring to a boil.
  • Add the saffron, star anise, turmeric and orange peel; lower heat and simmer for 10 minutes.
  • Add the shrimp, stir, cover and simmer 5 minutes.
  • Turn off heat and leave covered for 30 minutes before serving.
  • Fish out the star anise pod before serving.

Notes

*If you have diced, dried orange peel in your spice rack, that may be substituted for the fresh peel if that is not available.
Serve with rice or garlic bread and a salad.
Coleslaw, potato or macaroni salad will be good side dishes.
Include a pickled item, or a hot element such as sriracha sauce to further flavor this dish.