Hot-and-Sour Shrimp and Lemon Grass Soup

Name: Hot-and-Sour Shrimp and Lemon Grass Soup
Total time: 20 min
Yield: 6 servings
Cuisine: chinese
Ingredients: 1 pound medium shrimp, peeled and deveined, with shells reserved; 4 cups water; 3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths; 1 15-ounce can straw mushrooms, drained; 1 small tomato, cut into thin wedges; 1 large scallion, thinly sliced; 1 1/2 cups mung bean sprouts; 1 1/2 teaspoons grated lime zest; 3 tablespoons plus 1 teaspoon fresh lime juice; 1/4 teaspoon freshly ground pepper; 1/4 cup bottled fish sauce (nuoc mam); 1/4 teaspoon dried chili flakes, plus more to taste; 1/2 teaspoon chili oil; 4 cups cooked white rice

Recipe from Binh Duong and Marcia Kiesel

Adapted by Molly O'Neill

Total Time: 20 minutes
Rating: 5(29)
Comments: Read comments

Featured in: Great Bowls of Fire

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Ingredients

Yield:6 servings

1pound medium shrimp, peeled and deveined, with shells reserved
4cups water
3stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
115-ounce can straw mushrooms, drained
1small tomato, cut into thin wedges
1large scallion, thinly sliced
1½cups mung bean sprouts
1½teaspoons grated lime zest
3tablespoons plus 1 teaspoon fresh lime juice
¼teaspoon freshly ground pepper
¼cup bottled fish sauce (nuoc mam)
¼teaspoon dried chili flakes, plus more to taste
½teaspoon chili oil
4cups cooked white rice

Ingredient Substitution Guide

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Preparation

Step 1
In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
Step 2
Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.