HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP

Hot-and-Sour Shrimp and Lemon Grass Soup image

Provided by Molly O'Neill

Categories lunch, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 14

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 1/2 cups mung bean sprouts
1 1/2 teaspoons grated lime zest
3 tablespoons plus 1 teaspoon fresh lime juice
1/4 teaspoon freshly ground pepper
1/4 cup bottled fish sauce (nuoc mam)
1/4 teaspoon dried chili flakes, plus more to taste
1/2 teaspoon chili oil
4 cups cooked white rice

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