HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
- Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams
HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS
A classic comfort food that is easy to prepare. This recipe appeared in our local paper and it is just great.
Provided by William Uncle Bill
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To a medium size cooking pot, add chicken broth, ginger and brown sugar.
- To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
- Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
- Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
- With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
- Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
- While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
- Juice both limes to measure 3 tablespoons of juice and set aside.
- When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
- At this time, strain broth and return to cooking pot. Discard any solids.
- Add shredded chicken into the cooking pot.
- Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
- Bring soup back to a simmer and sprinkle with cilantro.
- Serve immediately.
- In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.
HOT AND SOUR SHRIMP SOUP
I looked on recipezaar and found a few recipes for this soup, but different ingredients. Adapted from Food & Wine Magazine, one of my favorite magazines.
Provided by Valerie in Florida
Categories Clear Soup
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.
- Return the broth to the skillet; bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.
Nutrition Facts : Calories 397.6, Fat 14.5, SaturatedFat 2.6, Cholesterol 157.6, Sodium 2758.3, Carbohydrate 35.6, Fiber 3.9, Sugar 14.7, Protein 32.3
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