Hot-and-Sour Shrimp and Lemon Grass Soup
Updated February 4, 2016
- Total Time
- 20 minutes
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Ingredients
1 pound medium shrimp, peeled and deveined, with shells reserved
4 cups water
3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
1 15-ounce can straw mushrooms, drained
1 small tomato, cut into thin wedges
1 large scallion, thinly sliced
1 ½ cups mung bean sprouts
1 ½ teaspoons grated lime zest
3 tablespoons plus 1 teaspoon fresh lime juice
¼ teaspoon freshly ground pepper
¼ cup bottled fish sauce (nuoc mam)
¼ teaspoon dried chili flakes, plus more to taste
½ teaspoon chili oil
4 cups cooked white rice
Nutritional analysis per serving (6 servings)
45 grams carbs; 122 milligrams cholesterol; 280 calories; 1 gram polyunsaturated fat; 2 grams fat; 3 grams fiber; 1314 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
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