Tomatoes Cucumbers Peppers All
Spicy Vietnamese Shrimp Soup with Cucumber Peanut Salad Banner
Spicy Vietnamese Shrimp Soup with Cucumber Peanut Salad Dish

Cucumber
Peanut Salad

Layers of flavor will tickle your palate and activate your curiosity to a world of unknown and new flavors.

 

Prep Time 30 min Cook Time 45 min Serves 4

Ingredients

Seedless Cucumber

8 cups (2 L) - Water
3 lb (1.5 kg) - Fish Bones
3 - Lemongrass Stalks
1 lb (454 gm) - Shrimp Shells
1 - Thai Chili minced

1 - Lemon Juice
4 - Kaffir Lime Leaves
2 tbsp (30 ml) - Fish Sauce
1/2 lb (225 gm) - Shrimp peeled & deveined
1 tbsp (15 ml) - Chili Oil

 

Salad 

1 - Cucumber finely diced
1/4 cup (60 ml) - Roasted Peanuts
1 cup (250 ml) - Bean Sprouts
1 tbsp (15 ml) - Cilantro chopped
1 - Lime Juice
1 bunch - Thai Basil

Instructions

1) In a large stock pot, bring the water to a boil. Add the

fish bones and shrimp shells. Bruise 1 lemongrass stalk

by smashing with the back of your knife or a small pot

and add to the stock pot. Bring back to a boil and simmer

for 30 min. Strain the stock and discard the solids.
2) In a small bowl combine the diced cucumber, roasted

peanuts, bean sprouts, cilantro, lime juice and basil. Set

aside until the soup is ready to be served. 3) Return the stock

to a clean pot and bring back to a boil. Add the additional

2 lemongrass stalks and the lime leaves and boil for 5 minutes.

Add the chili, lemon juice, lime leaves and fish sauce. Add the

shrimp and cook for 2-3 minutes until the shrimp are cooked

through. Finish the soup with chili oil. Season according to taste

and add additional fish sauce for salt. Serve immediately

and top each bowl with cucumber salad.