Recipe Archives->Asian Sea->Hotsour Soup 03

Vietnamese Hot and Sour Shrimp Soup
Yield: 6 servings

1/2 lb medium raw shrimp
1 tb vegatable oil
5 c chicken broth
2 stalks lemongrass, cut into 2 inch pieces
crushed peel of 1/2 lime
1 serrano or jalepeno chile, cut in half
1/2 c canned straw mushrooms
2 1/2 tb fresh lime juice
1 tb fish sauce (Nuoc mom)

2 green onions(including tops), thinly sliced
2 tb coarsely chopped cilantro
1 1/2 tb coarsely chopped mint leaves
1 serrano or jelapeno chile, seeded and slivered

Shell the shrimp, rinse the shells and pat them dray. 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, abt 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 tto 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 onio,
cilantro, mint leaves and chile.

Printable version: hotsour-soup03.txt.