Soup recipe for fish broth and tomato dressing, with the addition of hot chili peppers, vegetables and shrimp. Nutrition value of one servings: (total 6) Calories 204, total fat 8 g., saturated fat g., proteins 23 g., carbohydrates 9 g., fiber g., cholesterol mg., sodium мг., сахар г. 
Photo of the dish: Юнхи Ким Time:2 hours 30 min. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. large shrimp, peel, leave the shell for broth
- 8 tbsp. fish stock
- 2 tbsp. l olive oil
- 1 small onion, lettuce, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 tomato, peel and seed, cut into cubes
- 4 dried chili de arbol, coarsely chopped
- 2 tbsp. l tomato paste
- 1 tbsp. l dried shrimp mexican powder (per wish)
- Lime wedges, for serving (optional)
Recipes with similar ingredients: shrimp, chili pepper, de pepper arbol, sweet onion, tomatoes, tomato paste, shrimp powder, lime, celery, carrots
Recipe preparation:
- Pour the fish broth into a large pot, add shells shrimp and bring to a boil. Reduce temperature and cook on low heat, removing foam, 20 min. Strain the broth and put on stove to warm up.
- Meanwhile, heat the olive oil in a pan. Add onion and fry until soft, about 5 minutes. Add carrots, celery and sweet pepper, cook until soft, approximately 7 minutes Add tomato and chili de arbol, cook for another 5 minutes. Stir in tomato paste and dried shrimp powder, cook 3 min
- Add the fried vegetables to the broth and cook over low heat, 1 h. 30 min. At the end of cooking, add shrimp and turn off the stove, let stand 3 – 5 minutes. Serve tomato soup with slices of lime.
