Shrimp and Mutton Soup
2 min readSOUPS
In China soups are generally drunk at the end of the meal rather than at the beginning.1 We use the term “drunk” rather than “eaten” because soups are typically light, clear broths that serve to wash down the rest of the meal while clearing the mouth and esophagus of strong flavors. Because soups are usually eaten at the beginning of the meal in many Western countries, we have placed them at the beginning of our recipe collection.
Shrimp and Mutton Soup
serves 4 to 6
Mutton is sweet and mild. It nourishes qi and has a warming effect. Shrimp, also sweet and mild, nourish the kidneys and enhance the sexual functions. Garlic is warm and pungent. It dissipates cold and nourishes Yang. This soup is prescribed for kidney deficiencies, aches and pains in the lower body, weakness, cold feet and legs, and urinaryproblems.
1 teaspoon (5 grams) cornstarch
1 teaspoon (5 milliliters) water
4 ounces (125 grams) fresh shrimp, cleaned, peeled, and deveined
2 tablespoons (30 milliliters) cooking oil
2 slices ginger
4 ounces (125 grams) mutton, sliced into fine strips
4 cups (1 liter) water
2 tablespoons (30 grams) crushed garlic
1 scallion, chopped
½ teaspoon (2.5 grams) salt
½ teaspoon (2.5 grams) pepper
Mix the cornstarch and the teaspoon of water together in a small bowl and set aside. Finely chop the shrimp. Heat the cooking oil in a medium saucepan. Drop in the sliced ginger and the mutton, stirring quickly until the mutton changes color (about 3 or 4 minutes), and then add the 4 cups (1liter) of water. Bring to a boil. Add the garlic, reduce the heat, and simmer over a low flame, uncovered, for 30 minutes. Add the chopped shrimp and simmer for another 2 minutes. Finally, add the chopped scallion, the cornstarch mixture, and the salt and pepper. Stir until the soup thickens, then remove from the heat. Serve hot.
