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1
The shrimp mixture: Peel the shrimp and devein them by running a knife down the back to expose the dark intestinal track and scraping it out.
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2
Chop them finely: To chop by hand, use a large, sharp knife to cut the shrimp in small bits, then rock and chop, working the knife back and forth for several minutes, until the shrimp forms a coarse-textured paste.
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3
For machine chopping, either run the shrimp through the meat grinder fitted with the fine plate or use a food processor to chop the shrimp into a coarse puree (do it in two lots, pulsing 4 to 5 times for each lot).
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4
Place the shrimp in a mixing bowl.
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5
Add the onion, tomato, egg yolk, flour, oregano and salt, and mix thoroughly.
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6
Cover and refrigerate until youre ready to finish the soup.
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7
The broth: In a large saucepan, heat the oil over medium.
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8
Add the onion and fry until just browning, about 7 minutes.
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9
Add the chile strips and tomato and fry for 3 or 4 minutes longer to reduce the liquid a little.
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10
Stir in the broth, bring to a boil, cover and simmer 15 minutes over medium-low heat to blend the flavors.
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11
Season with salt.
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12
Finishing the soup.
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13
Fifteen minutes before serving, poach the shrimp in the gently simmering broth: Drop in rounded tablespoons of the shrimp mixture, simmer gently for 8 to 10 minutes, then remove from the fire.
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14
Ladle the soup into bowls and sprinkle with the chopped coriander.
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15
Serve with the lime wedges on the side.
