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.
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 minutes
Level: Easy
Prep: 5 minutes
Cook: 25 minutes
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 tbsp finely grated Meyer lemon zest*
- 1/2 tsp cumin seeds
- 1 4-inch cinnamon stick
- 4 cloves
- 1 lb raw shrimp (26-30 per pound, peeled and deveined)
- 3 tbsp Meyer lemon juice*
- 1/2 tsp salt
- 1 c Stonyfield Organic Whole Milk Plain Greek Yogurt
- hot sauce (optional, 1/4 teaspoon or to taste )
- 1/2 c fresh cilantro (chopped)
Ingredients
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.
