Mexican Shrimp Mug Soup

Marielle Henaine
Having a terrible hangover? Here’s a little something to bring you back to life! There’s nothing better than a rich Mexican shrimp soup to cure those terrible hangover symptoms. A Mexican shrimp soup prepared with onion, cascabel chiles, tomatoes, árbol chiles, and potatoes can never disappoint. Say bye to those unpleasant symptoms and pamper yourself with this delicious recipe!
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Ingredients
6
Portions
  • 1 tablespoon vegetable oil
  • 4 árbol chiles
  • 2 cascabel chiles
  • 10 piquín chiles
  • 3 cloves garlic
  • 4 tomatoes, cut into quarters
  • 1 onion, cut into quarters
  • 1/2 cups dried shrimp
  • 1 cup water
  • salt
  • pepper
  • 4 cups water
  • 1 cup potato, cut into small-sized cubes
  • 1 cup carrot, cut into small-sized cubes
  • 1 cup fresh shrimp, unpeeled, head-on
  • some lime, for serving
  • some saltine crackers, for serving
Preparation
1h
45 mins
Easy
  • In a small pot, heat oil and fry chiles, garlic, tomato, onion, and dried shrimp for 5 minutes. Pour water into the pot and cook for 10 minutes.
  • Transfer ingredients to a blender and blend for 3 minutes until smooth. Strain through a fine-mesh sieve if needed.
  • Pour broth back into the pot and season with salt and pepper. Add water and potatoes and cook for 5 minutes. Add carrots and cover. Cook for 20 minutes. Add fresh shrimp and cook for 10 more minutes.
  • Serve Mexican shrimp mug soup hot with limes and crackers.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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