Sweet-and-Sour Shrimp Soup
Published March 14, 1998
- Total Time
- 1 hour 30 minutes
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Ingredients
FOR THE BROTH
3 pounds medium shrimp, shells on
2 tablespoons vegetable oil
1 stalk lemongrass, smashed
1 2-inch piece ginger
½ teaspoon dried chili powder
1 cup tomatoes, chopped and stewed
FOR THE SOUP
1 tablespoon roasted sesame-seed oil
2 cups ½-inch chunks fresh pineapple
2 teaspoons Vietnamese fish sauce
4 scallions, julienned
2 ½ teaspoons lime juice
¾ teaspoons sugar
Salt and freshly ground black pepper to taste
½ cup cilantro leaves
Nutritional analysis per serving
9 grams carbs; 44 milligrams cholesterol; 127 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 512 milligrams sodium; 7 grams protein; 5 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
To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
- Step 2
To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.
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