Southeast Asian Shrimp and Gunpowder Tea Soup
Flavorful and healthy ingredients combine in this Asian-inspired dish, made distinct by the addition of gunpowder tea.25 m 2
- 1 tbsp. gunpowder tea
- 2 c. water, boiled
- 1 tbsp. canola oil
- 3 cloves garlic, minced
- 1 small piece fresh ginger, minced
- 1 small onion, sliced into slivers
- 3 c. chicken or vegetable broth
- 6 baby carrots, sliced lengthwise
- 1 tbsp. lemon juice
- 1 tbsp. honey
- 8 medium shrimp, peeled and deveined
- 1/2 c. spinach leaves, chopped
- 1/2 c. cilantro leaves
- black pepper and soy sauce, to taste
- optional: 2 c. cooked rice noodles
Steep gunpowder tea in water for 5 min., then strain. Set aside. In a soup pot, stir-fry the garlic, ginger, and onion in the oil over medium-high heat, for about 3 min., or until the garlic is just browning (careful not to burn). Add the broth or water. Bring to a boil and then reduce to a simmer. Add the carrots, lemon juice, honey, and shrimp. Simmer for 10 min. Add the spinach and simmer 30 seconds. Add the gunpowder tea, turn off heat, and let sit for 1 min.
Pour soup into 2 large bowls. Add cooked noodles if desired. Add 1/2 of the cilantro to each bowl, and add pepper and soy sauce to suit your taste. Enjoy!
Note: Frozen shrimp may also be used. If using frozen shrimp, add them to the soup pot 4 min. after the carrots have been added.