Hot & Sour Lemongrass Shrimp Soup
Hot and Sour Lemongrass Shrimp Soup recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
medium, raw |
|
| 15 | ml |
vegetable oil
|
|
| 1.2 | l |
chicken broth
|
|
| 2 | slalks |
lemongrass
cut into 2 inch pieces |
*
|
| 1 | x |
limes
peel of half |
*
|
| 1 | each |
jalapeño pepper
cut in half |
*
|
| 118 | ml |
mushrooms, canned
canned straw |
|
| 38 | ml |
lime juice
fresh |
|
| 15 | ml |
fish sauce
|
|
| Garnish | |||
| 2 | each |
scallions, spring or green onions
including tops, thinly sliced |
|
| 3E+1 | ml |
cilantro
coarsely chopped |
|
| 23 | ml |
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.
