Shrimp Soup Recipe

A tasty shrimp and vermicelli soup are economical with thyme and bay leaf and above all easy and quick to prepare. Spicy, winged, and comforting, this soup is light and made in 30 minutes.
This soup is made in 30 minutes maximum with a minimum of ingredients: tomatoes, garlic, onion, herbs, spices, and shrimp. I like to add a few drops of hot sauce while tasting. 
The shrimp chorba is deliciously flavored with fresh cilantro, fresh thyme, and bay leaf all these flavors embellish the kitchen during cooking. Accompanied by slices of toasted garlic bread and drizzled with lemon juice, it is just sublime.
Sometimes I replace the vermicelli with rice it is just as good but it tends to thicken especially if you have to refrigerate it.

PREP TIME: 15 MIN | COOK TIME: 30 MIN | TOTAL TIME: 45 MIN

Ingredients :

• 300 g of raw shrimp for me
• 1 onion
• 2 cloves of garlic
• 2 bay leaves
• 1/2 bunch chopped fresh coriander
• 2 sprigs of fresh thyme
• 1 tbsp mashed tomato soup
• salt
• 1 large handful of vermicelli
• 1/2 tsp turmeric
• 1 tsp paprika
• Espelette pepper
• pepper
• 2 tbsp oil
• 2 whole tomatoes 

Instructions :

In a pot, heat the oil and sauté the onion for 5 minutes. add the chopped garlic and sauté for 3 minutes.

Add the mashed tomatoes.

Add the shrimp and spices (salt, pepper, paprika, turmeric, and Espelette pepper).

Add the bay leaves, coriander, and thyme.

Cover with water and cook, covered, for about 25 minutes.

At the end of cooking pour the vermicelli in rain.

Serve hot, sprinkled with chopped cilantro.