Hot and Sour Lemongrass Shrimp Soup
Hot and Sour Lemongrass Shrimp Soup recipe 26
cut into 2 inch pieces
peel of half
cut in half
scallions, spring or green onions
including tops, thinly sliced
seeded and slivered
Shell the shrimp, rinse the shells and pat them dry.
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 aboil over high heat.
Reduce the heat to medioum-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, lade into individual soup bowls.
Garnish with green onion, cilantro, mint leaves and chile.