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. Colombian Shrimp Soup Go to recipes By Stonyfield Gluten Free Soups Greek OtherIf 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 Print RecipeIngredients4 c reduced-sodium chicken broth1 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 seeds1 4-inch cinnamon stick4 cloves1 lb raw shrimp (26-30 per pound, peeled and deveined)3 Tbsp Meyer lemon juice*1/2 tsp salt2 c Stonyfield Organic Whole Milk hot sauce (optional, 1/4 teaspoon or to taste )1/2 c fresh cilantro (chopped)directionsStep 1In 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 2Return 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.
