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Mexican shrimp soup with vegetables in red chile broth

Caldo de Camarón (Mexican Shrimp Soup)

Anahi
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 3 dried guajillo chiles stemmed and seeded
  • 2 medium Roma tomatoes chopped
  • ½ medium white onion chopped
  • 2 cloves garlic
  • 1 tablespoon neutral oil
  • 6 cups seafood stock or water
  • 2 medium carrots diced
  • 2 medium potatoes diced
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon fine salt or to taste
  • 1 pound raw peeled and deveined shrimp
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro for serving

Instructions
 

  • Cover the guajillo chiles with hot water and soak until pliable, about 15 minutes. Drain. Blend with tomatoes, onion, garlic, and 1 cup of the stock until smooth; strain if desired.
  • Heat oil in a soup pot over medium heat. Add the chile mixture and cook, stirring, for 5 minutes.
  • Add remaining 5 cups stock, carrots, potatoes, oregano, and salt. Bring to a simmer and cook until vegetables are tender, 15 to 20 minutes.
  • Add shrimp and simmer gently until pink and opaque throughout, about 3 to 5 minutes. Stir in lime juice and adjust salt.
  • Ladle into bowls and sprinkle with cilantro. Serve hot with lime wedges if desired.