Hot and Sour Shrimp Soup

Soups & Stews

Recipe courtesy of The New Comfort Food cookbook by Saveur

Serves 2

Ingredients: 
  • 3 large stalks of lemongrass
  • 4 cups chicken stock
  • 12 fresh or frozen Kaffir lime leaves
  • 1 cup straw mushrooms (canned is OK fresh is better)
  • 2-4 tablespoons roasted Thai chile paste (nam prk pao)
  • 8 ounces shrimp, medium peeled and deveined
  • 1 1/2 tablspoons fish sauce
  • 4-6 chiles, stemmed and smashed with side of knife
  • 3 green onions (scallions) cut into 1-inch lengths
  • juice of 1 lime
  • 2 cups cooked rice (optional)

Note: Some of these ingredients you'll find in any asian market.

Hot and Sour Shrimp Soup

Hot and Sour Shrimp Soup 


Click image to enlarge.

Method: 

Trim tips and root ends of lemongrass stalks and remove and discard tough outer layer. Using a meat mallet or the side of a knife, smash lemongrass to flatten it; tie stalks into a knot and set aside. Pour stock into a 2-quart saucepan and bring to a boil. Add lemongrass and half the lime leaves, reduce heat to medium-low and simmer until fragrant, about 5 minutes.

Remove and discard the lemongrass and lime leaves. Increase heat to high and stir in mushrooms add chile paste, to taste. Boil for about 1 minute; add shrimp and fish sauce and cook until shrimp are cooked through, about 45 seconds to a minute.

To serve. Combine remaining lime leaves with chiles, scallions ad lime juice in a serving bowl. Ladle soup into serving bowl, stir and serve immediately.
Add rice as option. No rice for no carb alternative.

Louisiana Recipes Weekly



 

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