Vietnamese hot-and-sour shrimp soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Corn oil |
| 2 | tablespoons | Shallots; minced |
| 2 | Stalks lemongrass | |
| 1 | large | Tomato |
| ½ | pounds | Button mushrooms; thinly sliced |
| 1½ | teaspoon | Sugar |
| 5 | cups | Water |
| ½ | pounds | Medium shrimp |
| 5½ | tablespoon | Fish sauce |
| 3 | tablespoons | Fresh lime juice |
| ¼ | pounds | Very thin rice stick noodles |
| 1½ | cup | Bean sprouts |
| ½ | teaspoon | Crushed red pepper |
| 2 | tablespoons | Scallion greens; finely minced |
Directions
Trimn lemongrass stalks - remove wilted or tough outer leaves. Cut into 2-inch lengths, and smash with the flat side of a knife.
Core and seed the tomato, and cut into ¼-inch-thick wedges.
Peel, score down the back and devein the shrimp. Rinse well.
Soften the rice noodle sticks in hot water and drain.
Heat a heavy pot or casserole over medium-high heat. Add the oil and heat until hot, about 30 seconds. Add the shallots and lemongrass and stir-fry for about 15 seconds. Add the tomato, mushrooms, and sugar and stir-fry for about 1 minute. Add the water and bring to a boil. Reduce heat to medium and simmer, uncovered, for about 10 minutes.
Add the shrimp, fish sauce, lime juice, and noodles and simmer for anout 2 minutes, or until the shrimp turn pink and the noodles are tender. Using tongs, remove and discard the lemongrass. Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minutes, or until heated through. Ladle into soup bowls, sprinkle with the scallions, and serve.
Makes 6 servings,
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: Nina Simonds
Posted to EAT-LF Digest by KSBAUM@... on Feb 15, 1999, converted by MM_Buster v2.0l.