Hot and Sour Shrimp Soup is a superb example of the food of Vietnam. The ingredients and techniques are simple but produce the maximum flavour and aromas. It is truly an experience that I return to often. You can use prawn in place of shrimp and add chilli sauce for an extra kick. The mixture of the soft noodles and crunchy bean sprouts adds a new dimension which is in harmony with the rest of the ingredients. Serve this soup as a main dish.
Hot and Sour Shrimp Soup
A superb Vietnamese Hot and Sour Shrimp Soup recipe. You can use Thai Bird or Jalapenos chilies to spice up the soup. On a cold evening, a bowl of this will warm your cockles and keep you going.
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Servings: 4 people
Calories: 187kcal
Ingredients
- 10 oz thin rice noodles
- 5 cups chicken stock
- 1 tsp lemon grass
- 16 oz Shrimp
- 1/4 cup lime juice
- 2 cups bean sprouts
- 2 large scallions thinly sliced,
- 1/2 cup mint
- 1/2 cup basil
- 1/2 cup cilantro coriander
- 1 fresh hot chile pepper to taste
- ground pepper to taste
- Salt to taste
Instructions
- This Hot and Sour Shrimp Soup is very easy. Start by bringing 1 gallon of water to a boil.
- Remove from the heat and add the noodles.10 oz thin rice noodles
- Soak until the noodles are tender, 5 to 10 minutes (see package directions).
- Drain and divide the noodles between 4 individual soup bowls.
- Meanwhile, simmer the stock, lemon grass, and reserved shrimp shells in a large pot over moderate heat for 15 minutes.
- Add the hot chillies and simmer for 5 minutes.1 fresh hot chile pepper
- Strain, discard the solids, and return the stock to the pot.
- Immediately before serving, bring the stock to a simmer and add the shrimp, lime juice, salt, and pepper and cook just until the shrimp are firm and opaque, about 2 minutes.16 oz Shrimp, 1/4 cup lime juice, Salt, ground pepper
- Divide the beans sprouts and scallions between the soup bowls and ladle the soup into the bowls.2 cups bean sprouts, 2 large scallions
- Garnish with the fresh herbs.
- Enjoy
Notes
Notes:
The Lemon Grass needs to be bruised and then chopped. To bruise it just hit it with a rolling pin or food mallet.
The shrimp should be peeled but the shells retained.
The Chilies need to be finely chopped. Use the chillies you prefer and are comfortable eating.
Nutrition
Calories: 187kcal | Carbohydrates: 15g | Protein: 30g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 220mg | Sodium: 1241mg | Potassium: 718mg | Fiber: 3g | Sugar: 6g