2tablespoonsolive oildivided – plus more for drizzling at the end
2tablespoonsfresh gingerpeeled and minced
1tablespoonThai Chili Saucelike Sriracha or Sambal Oelek
4clovesof garlicpeeled and minced
2boxes26.46 oz of Pomi Finely Chopped Tomatoes
3slicesof gluten-free sandwich breadcrust removed and cut into smaller pieces
1tablespooncoconut sugaror brown sugar
2cupschicken or vegetable stockpreferably homemade
1tablespoonbrandyor white wine vinegar
3-4tablespoonsof heavy cream or half and halfoptional
To make the cumin roasted shrimp:
2poundslarge shrimp10-15 per pound, peeled and deveined
Combine all spices in a bowl and set aside.
Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly.
Stir in the Thai chili sauce and garlic. Cook until fragrant, 1 minute or so.
Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes.
Fish out the bay leaf and discard.
Working in small batches, puree the soup in a blender. Alternatively, you can use a hand blender to puree the soup in the pot.
Stir in the sugar and chicken stock. Bring it to a boil and then let it simmer for 5 minutes or so. Right before serving, stir in the brandy. Taste for seasoning and add more if necessary.
While the soup is cooking roast the shrimp. Pre-heat the oven to 400 degrees. Spread the shrimp on a baking sheet. Drizzle it with olive oil and sprinkle it with cumin, salt and pepper.
Roast in the oven for 5-6 minutes making sure to rotate the shrimp halfway through the roasting process.
When ready to serve, ladle soup in a bowl. Place 3 pieces of shrimp in the middle of the bowl. Sprinkle it with fresh chives. Drizzle it with a glug of oil and heavy cream, if using.
Serve immediately with a few slices of crusty bread.
* If you have a spice grinder, I would recommend using whole spices and grinding them all together.