I love, love, love this soup.
4 cups reduced-sodium chicken broth
1 medium onion, cut into quarters
2 jalapeño peppers, seeded and quartered [if you want it a bit more spicy, get serrano peppers]
8 cloves garlic, crushed and peeled
3 tablespoons finely grated Meyer lemon zest, (see Tip)
1/2 teaspoon cumin seeds [We just use ground cumin as the seeds can be hard to find]
1 4-inch cinnamon stick [Again, we just use ground cinnamon]
4 whole cloves [or ground cloves]
1 pound raw shrimp, (26-30 per pound), peeled and deveined
3 tablespoons Meyer lemon juice, (see Tip) [we use just fresh squeezed lemon juice when we can’t find Meyer lemons]
1/2 teaspoon salt
1/4 teaspoon hot sauce, or to taste (optional) [We leave this out]
1/2 cup chopped fresh cilantro
Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.
Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids). [We actually keep the onions and eat them with the broth]
Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.
Modified from another EatingWell.com recipe
I eat this for lunch, regularly. It is a fantastic twist on a good hot and sour soup. Yum!