Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
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Samuel Bishwokarma
[email protected]I love this soup! It's so flavorful and the shrimp are cooked perfectly.
Stephen Kilonzo
[email protected]This soup is a great way to use up leftover shrimp. It's also very easy to make.
Asim Lala
[email protected]I'm not a big fan of spicy food, but this soup was surprisingly mild. It was also very flavorful.
Mafabi Robert
[email protected]This soup is so good! I love the combination of sweet, sour, and spicy.
Dipen Vujel
[email protected]I've made this soup for parties and it's always a hit. Everyone loves the unique flavor.
Abdul Wahab Khan
[email protected]This soup is a great way to warm up on a cold day. It's also very easy to make.
Abasi Damulira
[email protected]I love this soup! It's so flavorful and the shrimp are cooked perfectly.
Bhai adnansial
[email protected]This was my first time making hot and sour soup and it turned out great! I was worried it would be too spicy, but it was just right.
Patrick Frost
[email protected]This soup is delicious! I love the way the flavors come together. It's a great soup for a cold winter day.
Cynthia Mureithi
[email protected]I've made this soup several times and it's always a success. It's a great way to use up leftover shrimp.
Cole Spring
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love the combination of sweet and sour flavors.
Taylor Richey
[email protected]I followed the recipe exactly and the soup turned out great. It was a little spicy for my taste, but I added some sour cream and it was perfect.
XPardep
[email protected]This soup was a hit with my family! The flavors were complex and delicious, and the shrimp were cooked perfectly. I will definitely be making this again.