Vietnamese Hot-And-Sour Shrimp Soup
Free Recipe Title: Vietnamese Hot-And-Sour Shrimp Soup
This Free Recipe ‘Vietnamese Hot-And-Sour Shrimp Soup’ requires the following ingredients:
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
Recipe Temperature:
This Easy Recipe Serves: 1
Recipe Preparation: boil
How to easily cook Free Recipe: Vietnamese Hot-And-Sour Shrimp Soup
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, REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [[email protected]] Recipe by: Nina Simonds Posted to EAT-LF Digest by [email protected] on Feb 15, 1999, converted by MM_Buster v2.0l.
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