Spicy Dragon Soup
- 8 cups Chicken Stock
- 24 large Shrimp
- 2 tablespoons Soy Sauce
- 2 tablespoons Hot Chili Oil
- 2 tablespoons Sesame Oil
- 1 teaspoon crushed red pepper
- 3 Scallions sliced thin
- 8 Basil leaves
In a hot kettle saute' scallions in sesame oil on medium heat. Add shrimp and lightly cook then remove from heat and add chicken stock. (I prefer to make my own, but you can buy organic chicken stock and salt to taste)
Allow the stock and juices from the shrimp and green onions to simmer for about 5 minutes return the shrimp to the kettle. After about a minute, add in Chili oil, soy sauce and crushed red pepper. Cook for about 5 more minutes and remove from heat. Cover and let stand for 5 minutes.
Serve with fresh Basil, soy sauce and crushed red pepper so that guest can season to their liking.
One variation that I prefer is to add multi-grain vermicelli noodles.
Copyright ©2011 thom LaRussa Photography. All rights reserved.
Created and maintained by HybridWeb, Inc.