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Seafood - Shellfish
Hot & Sour Shrimp Soup
1/2 pound raw shrimp
1 TBS vegetable oil
5 cups chicken broth
2 stalks lemongrass, cut into 2 inch pieces and crushed
peel of 1/2 lime
1 serrano or jalape–o, cut in half
1/2 cup canned straw mushrooms
2 1/2 Tbsp. fresh lime juice
1 TBS fish sauce
Garnish
2 whole green onions, thinly sliced
2 TBS coarsely chopped fresh cilantro
1 1/2 Tbsp. coarsely chopped mint leaves
1 serrano or jalape–o chili, seeded and slivered
Shell the shrimp, rinse the shells and pat them dry. Cut the shrimp in half horizontally and rinse out vein.
Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, about 30 seconds. Add the broth, lemongrass, lime peel, and the split chile. Bring to a boil over high heat. Reduce the heat to medium low, cover and simmer for 20 minutes.
Strain the broth, discarding the seasonings. Return the broth to the pot and heat to simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, ladle into individual soup bowls. Garnish with green onion, cilantro, mint leaves and chile.
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