Shrimp Soup

A comforting shrimp soup made with a flavorful homemade shrimp broth, tender potatoes, and fine noodles, finished with warm milk and fresh herbs for a rich, satisfying meal.

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: pot

Ingredients

• 450 g large shrimp with shell

• 200 g thin noodles (hair pasta)

• 4 medium potatoes

• 1 cup milk

• 2 teaspoons garlic paste

• 2 white onion branches

• Annatto (achiote), to taste

• 2 teaspoons dried oregano

• 1 tablespoon fresh coriander (cilantro)

• Salt and pepper, to taste

Directions

1. Make the Shrimp Broth: In a pot, cook the shrimp shells with one chopped white onion branch and 1 teaspoon of garlic paste. Stir and cook for about 15 minutes.

2. Strain the Broth: Strain the broth and set aside.

3. Create the Sauté Base: In a separate pot, heat a drizzle of oil with a teaspoon of annatto (achiote). Add the remaining finely chopped white onion branch, salt, pepper, and 1 teaspoon of dried oregano. Stir well, then add the diced potatoes so they absorb the flavors.

4. Combine and Simmer: Pour in the reserved shrimp broth. When the potatoes are slightly soft, add the thin noodles. Once nearly done, add the shrimp and cook for about 5 minutes.

5. Finish with Milk: Add 1 cup of hot milk to thicken the soup, stirring for about 2 minutes.

6. Garnish and Serve: Remove from heat. Sprinkle with 1 teaspoon of dried oregano and the chopped coriander. Serve hot and enjoy.