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.

Prep Time 10

Cook Time 40

Total Time 50

Servings people

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.
5 cups chicken stock, 1 tsp lemon grass
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.
1/2 cup mint, 1/2 cup basil, 1/2 cup cilantro
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