Colombian Shrimp Soup

By Stonyfield

If you know Colombian chicken soup, or ajiaco, you know it's traditionally made with generous amounts of chicken and potato. This version is a simple, creamy soup that's as flavorful as it is filling but uses shrimp instead of chicken. Served with a slice of Spicy Corn Bread, it makes a meal.

Ready In: 30 mins

Level: Easy

Prep: 5 mins

Cook: 25 mins

Yields: 6 Servings


  • 4 c reduced-sodium chicken broth
  • 1 medium onion (quartered)
  • 2 jalapeno peppers (seeded and quartered)
  • 8 cloves garlic (crushed and peeled)
  • 3 T finely grated Meyer lemon zest*
  • 1/2 t cumin seeds
  • 1 4-inch cinnamon stick
  • 4 cloves
  • 1 lb raw shrimp (26-30 per pound, peeled and deveined)
  • 3 T Meyer lemon juice*
  • 1/2 t salt
  • 2 c Stonyfield Organic Plain Greek Nonfat Yogurt
  • hot sauce (optional, 1/4 teaspoon or to taste )
  • 1/2 c fresh cilantro (chopped)
  • directions

    Step 1

    In a large stock pot, bring broth, onion, jalapeños, garlic, lemon zest, cumin seeds, cinnamon stick and cloves to a simmer. Cover, reduce heat and continue to simmer for 20 minutes. Strain the broth and discard solids.

    Step 2

    Return the broth to the stock pot and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce. Cook until the shrimp are pink and firm, about 3 minutes. In a separate bowl, temper yogurt by adding a couple tablespoons of warm soup at a time and stirring until the yogurt is warmed through. Mix the warm yogurt into the soup. Add cilantro and stir.

    Step 3

    *We recommend Meyer lemon for its distinct sweet, tart, floral taste. If Meyer lemon is not available, use 2 tablespoons of regular lemon juice plus 1 tablespoon orange juice and the zest from regular lemons.

    make it with yogurt instead!