Hot & Sour Shrimp Soup
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium |
|
| 2 | tablespoons |
lemongrass
|
|
| 4 | each |
kaffir lime leaves
|
*
|
| 1 | tablespoon |
lemon zest
|
|
| 1 ½ | quarts |
chicken broth
|
*
|
| 1 | teaspoon |
thai chili paste
|
*
|
| 15 | ounces |
mushrooms
|
|
| 3 | each |
green chili peppers
|
*
|
| 3 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium |
|
| 3E+1 | ml |
lemongrass
|
|
| 4 | each |
kaffir lime leaves
|
*
|
| 15 | ml |
lemon zest
|
|
| 1.5 | quarts |
chicken broth
|
*
|
| 5 | ml |
thai chili paste
|
*
|
| 433.5 | ml/g |
mushrooms
|
|
| 3 | each |
green chili peppers
|
*
|
| 45 | ml |
cilantro
|
|
Directions
Wash, peel, de-vein shrimp.
Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate.
If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end.
Discard straw-like top.
Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil.
Lower heat and simmer gently for 20 minutes.
Strain stock, then add fish sauce, lime juice, and chili paste.
Adjust fish sauce and lime juice to taste.
Add more chili paste for more heat.
Drain straw mushrooms and add to stock.
