Hot and Sour Shrimp Soup Recipe
Ingredients
| Fish stock | 6 Cup (16 tbs) | |
| 1 tablespoon finely chopped lemongrass or 1/2 teaspoon finely grated lime zest | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Red hot chili pepper | 1 To taste, finely chopped | |
| Mushrooms | 8 Ounce, sliced | |
| Medium shrimp | 4 Ounce, deveined | |
| White rice vinegar | 2 Tablespoon | |
| 1 tablespoon reduced-sodium soy sauce | ||
| Cornstarch | 1 Tablespoon | |
| Scallions | 2 , thinly sliced | |
Directions
GETTING READY
1. In a small bowl, combine the rice vinegar and soy sauce with cornstarch.
2. Stir the mixture until it forms a smooth paste.
MAKING
2. Put a saucepan on low heat and combine the fish stock, lemon-grass, garlic, and chili pepper in it.
3. Simmer the mixture, partially covered, for about 5 minutes.
4. Stir in the mushrooms and shrimp.
5. Simmer, partially covered, for about 3 minutes longer, until the mushrooms are soft and the shrimp turn pink.
6. Stir in the cornstarch mixture into the simmering soup.
7. Bring the soup to a boil and remove from heat.
SERVING
8. Stir in the sliced scallions into the soup and serve in bowls.
1. In a small bowl, combine the rice vinegar and soy sauce with cornstarch.
2. Stir the mixture until it forms a smooth paste.
MAKING
2. Put a saucepan on low heat and combine the fish stock, lemon-grass, garlic, and chili pepper in it.
3. Simmer the mixture, partially covered, for about 5 minutes.
4. Stir in the mushrooms and shrimp.
5. Simmer, partially covered, for about 3 minutes longer, until the mushrooms are soft and the shrimp turn pink.
6. Stir in the cornstarch mixture into the simmering soup.
7. Bring the soup to a boil and remove from heat.
SERVING
8. Stir in the sliced scallions into the soup and serve in bowls.
Chef
