Hot And Sour Shrimp Soup With Lemongrass - {Canh Chua Tom}

Recipe Ingredients

1 cup	160g / 5.6oz	Rice
3/4 lb	340g / 11oz	Medium shrimp - peeled, deveined,
		Shells reserved for the broth
3		Lemongrass stalks
4 cups	948ml	Water
1		Straw mushrooms - (15 oz) - drained
1		Tomato - peeled, and (small)
		Cut into thin wedges
1		Lime - grated and juiced
		Garnishes
2		Green onions - diagonally sliced
1 1/2 cups	240g / 8.5oz	Bean sprouts
3 tablespoons	45ml	Lime juice
4 tablespoons	60ml	Nuoc mam (fish sauce)
		Chili oil or Vietnamese chili-garlic sauce - to taste,
		And more to pass separately

Recipe Instructions

Prepare rice in a rice cooker or saucepan as directed, and reserve. Ready the garnishes and set aside. Cut the green lemongrass stalks from the white bulb and reserve. Pound the tender inner heart of the bulb flat, mince finely, and set aside.

Prepare the broth by bringing 4 cups of water to a boil with the shrimp shells, then adding the lemongrass stalks and removing from heat. After a minute, strain out the shells and stalks.

When ready to serve, add the mushrooms, lime juice and grated peel, minced lemongrass heart, and tomato to the broth. Bring to a boil, then reduce to medium and simmer for about 5 minutes. Add the shrimp and simmer for 2 more minutes.

Pour into a tureen. Stir in the garnishes. Take to the table and serve at once, passing the rice and chili sauce separately.

Serve hot to 6 people as a first course -- or to 2 as a main course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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