Hot And Sour Shrimp Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Mediun raw shrimp
1 tablespoon	15ml	Vegetable oil
5 cups	1185ml	Chicken broth
2		Lemongrass stalks - cut 2" pieces,
		And crushed
		Peel of 1/2 lime
1		Serrano or jalapeño chile - cut in half
1/2 cup	118ml	Canned straw mushrooms
2 1/2 tablespoons	37ml	Fresh lime juice
1 tablespoon	15ml	Fish sauce
		Garnish
2		Green onions, including tops - thinly sliced
2 tablespoons	30ml	Coarsely-chopped cilantro
1 1/2 tablespoons	22ml	Coarsely-chopped mint leaves
1		Serrano or jalapeño chile - seeded, slivered

Recipe Instructions

Shell the shrimp, rinse the shells, and pat them dry. Cut the shrimp in half horizontally and rinse out the sand veins.

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 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.

This recipe yields 4 servings.

Tip: If you want to grow your own lemongrass, root several fresh stalks in a jar of water, just as you would a geranium cutting. Plant them in a large pot, leaving room for them to spread. They can stand light frosts, but not cold winters.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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