Hot and Sour Shrimp Soup
Bookmark this page
Ingredients
2 lemongrass stalks
6 cups reduced-sodium chicken broth
1 or 2 serrano chili peppers, halved lengthwise
1 shallot, sliced
2 slices (1/4-inch thick) minced fresh ginger
1 small zucchini, cut into 1/2-inch cubes
4 champignons, cut into quarters
1 red jalapeno chili, thinly sliced
¾ pound small (approximately 50 per pound) raw shrimp, peeled and pitted
1 tablespoon vietnamese or Thai fish sauce
About 1 tbsp white vinegar
¼ cup coriander leaves
2 tablespoons fresh dill, coarsely chopped
To make
Thanks to the lively combination of flavors, this soup is a spring tonic.
For lemongrass, cut off the green tips and remove the hard outer layer from each one. Mash the stalks with a meat mallet or rolling pin, then tie each stalk in a knot. Transfer to a small saucepan, add the chicken stock, serrano chili, shallots, and ginger, and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.Remove the lemongrass, serrano chili and ginger from the pan and discard. Add the zucchini, mushrooms, chili jalapeno and shrimp. Turn off the heat and let it simmer until the prawns are cooked through, 2 minutes.Add the fish sauce, 1 tablespoon vinegar, coriander and dill. If you want, add more vinegar to taste.Pour into 4 plates and serve hot.
For lemongrass, cut off the green tips and remove the hard outer layer from each one. Mash the stalks with a meat mallet or rolling pin, then tie each stalk in a knot. Transfer to a small saucepan, add the chicken stock, serrano chili, shallots, and ginger, and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.Remove the lemongrass, serrano chili and ginger from the pan and discard. Add the zucchini, mushrooms, chili jalapeno and shrimp. Turn off the heat and let it simmer until the prawns are cooked through, 2 minutes.Add the fish sauce, 1 tablespoon vinegar, coriander and dill. If you want, add more vinegar to taste.Pour into 4 plates and serve hot.
Views: 204
Author:Admin
Published: 11/20/2023 8:06 PM
Was this recipe helpful to you?
Yes
No
Comments (0)