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Hot and Sour Lemongrass Shrimp Soup

 

Hot and Sour Lemongrass Shrimp Soup recipe
24

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

½ pound shrimp
medium, raw
1 tablespoon vegetable oil
5 cups chicken broth
2 slalks lemongrass
cut into 2 inch pieces
*
1 x limes
peel of half
*
1 each jalapeño pepper
cut in half
*
½ cup mushrooms, canned
canned straw
2 ½ tablespoons lime juice
fresh
1 tablespoon fish sauce
Garnish
2 each scallions, spring or green onions
including tops, thinly sliced
2 tablespoons cilantro
coarsely chopped
*
1 ½ tablespoons mint leaves
coarsely chopped
1 each jalapeño pepper
seeded and slivered
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 13533% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 608mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 27g
Vitamin A 5% Vitamin C 7%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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