A Peruvian-inspired soup with fresh chiles, cilantro, lime and seafood all melding together in a fragrant broth.
1. Always play around with different spice levels to find what you like. Personally, I prefer using a chili powder because I can add small amounts and then quickly add more to get my preferred spiciness. Or, if you can’t tolerate any spice, just leave it out entirely. Always adjust things to your personal tastes. But don’t let your personal tastes keep you from trying new things either!
2. You could use canned tomatoes here but it will make this more of a tomato-cilantro-lime soup. For that reason, I prefer fresh tomatoes.
3. Use any combination of the shrimp, mussels and fish you want. Or just use one of them. Add other seafood as well – squid, clams and different types of fish are perfectly suited as well.
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