Thai Onion Soup

Servings 16 Servings

2½ gallons beef or chicken stock
7 jumbo Idaho-E Oregon yellow onions thinly sliced
1¾ c. soy sauce
¾ c. lime or lemon juice
2 Tbsp. ground Ginger
2 Thai Serranno or Jalapeño peppers seeded and finely chopped*
96 halves 4 lbs. medium-sized shelled shrimp cooked, deveined, and sliced lengthwise
48 fresh cilantro or parsley sprigs for garnish
4 Limes thinly sliced for garnish, * or use red pepper flakes to taste

Bring stock to a simmer
Peel and thinly slice onions into thin rings.
Add onions, soy sauce, lime or lemon juice, Ginger, and peppers to broth; simmer 5 minutes, until onions are crisp-tender.
To serve, place 4 shrimp halves in each serving bowl. Ladle in soup and sprinkle with cilantro sprigs and lime slices for garnish.