Side Pannel
Vietnamese Hot-And-Sour Shrimp Soup
Vietnamese Hot-And-Sour Shrimp Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Asian
Ingredients List
- 1 ts Corn oil
- 2 tb Shallots; minced
- 2 Stalks lemongrass
- 1 lg Tomato
- 1/2 lb Button mushrooms; thinly
- -sliced
- 1 1/2 ts Sugar
- 5 c Water
- 1/2 lb Medium shrimp
- 5 1/2 tb Fish sauce
- 3 tb Fresh lime juice
- 1/4 lb Very thin rice stick noodles
- 1 1/2 c Bean sprouts
- 1/2 ts Crushed red pepper
- 2 tb Scallion greens; finely
- -minced
Directions
Trimn lemongrass stalks - remove wilted or tough outer leaves. Cut into
2-inch lengths, and smash with the flat side of a knife.
Core and seed the tomato, and cut into 1/4-inch-thick wedges.
Peel, score down the back and devein the shrimp. Rinse well.
Soften the rice noodle sticks in hot water and drain.
Heat a heavy pot or casserole over medium-high heat. Add the oil and heat
until hot, about 30 seconds. Add the shallots and lemongrass and stir-fry
for about 15 seconds. Add the tomato, mushrooms, and sugar and stir-fry for
about 1 minute. Add the water and bring to a boil. Reduce heat to medium
and simmer, uncovered, for about 10 minutes.
Add the shrimp, fish sauce, lime juice, and noodles and simmer for anout 2
minutes, or until the shrimp turn pink and the noodles are tender. Using
tongs, remove and discard the lemongrass. Add the bean sprouts and crushed
red pepper, bring to a boil, and cook for about 1 minutes, or until heated
through. Ladle into soup bowls, sprinkle with the scallions, and serve.
Makes 6 servings,
2-inch lengths, and smash with the flat side of a knife.
Core and seed the tomato, and cut into 1/4-inch-thick wedges.
Peel, score down the back and devein the shrimp. Rinse well.
Soften the rice noodle sticks in hot water and drain.
Heat a heavy pot or casserole over medium-high heat. Add the oil and heat
until hot, about 30 seconds. Add the shallots and lemongrass and stir-fry
for about 15 seconds. Add the tomato, mushrooms, and sugar and stir-fry for
about 1 minute. Add the water and bring to a boil. Reduce heat to medium
and simmer, uncovered, for about 10 minutes.
Add the shrimp, fish sauce, lime juice, and noodles and simmer for anout 2
minutes, or until the shrimp turn pink and the noodles are tender. Using
tongs, remove and discard the lemongrass. Add the bean sprouts and crushed
red pepper, bring to a boil, and cook for about 1 minutes, or until heated
through. Ladle into soup bowls, sprinkle with the scallions, and serve.
Makes 6 servings,
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