Title: Hot and Sour Shrimp Soup
Categories: Vietnamese, Seafood, Soups
Yield: 6 servings
1/2 lb Medium raw shrimp
1 tb Vegatable oil
5 c Chicken broth
2 Stalks lemongrass, cut into
-2" pieces and crushed
1/2 Lime; peel of
1 Serrano or jalepeno chile;
-cut in half
1/2 c Canned straw mushrooms
2 1/2 tb Fresh lime juice
1 tb Fish sauce (Nuoc mom)
Garnish:
2 Green onions (including
-tops); thinly sliced
2 tb Cilantro; coarsely chopped
1 1/2 tb Mint leaves; coarsely chopped
1 Serrano or jelapeno chile;
-seeded and slivered
Shell the shrimp, rinse the shells and pat them dray. Cut the
shrimp in half horizontally and rinse out the sand veins.
Place a large pot over high heat until hot. Add the oil, swirling
to coat the surface. Add the shrimp shells; cook until they turn
pink, about 30 seconds. Add the brooth, lemon grass, lime peel, and
chile. Bring to a boil over high heat. Reduce the heat to
medium-low, cover, and simmer for 20 minutes. Strain the broth,
discarding the seasonings.
Return the broth to the pot and heat to simmering. Add the shrimp
and straw mushrooms and cook until the shrimp turn pink, about
2 minutes. Stir in the lime juice and fish sauce. To serve, ladel
into individual soup bowls. Garnish with green onion, cilantro,
mint leaves, and chile.
