HOT AND SOUR SHRIMP SOUP WITH LEMONGRASS

HOT AND SOUR SHRIMP SOUP WITH LEMONGRASS image

Number Of Ingredients 13

1 cup rice, prepared in a rice cooker or saucepan as directed
¾ pound medium shrimp, peeled and deveined, shells reserved for the broth
3 stalks lemongrass, with the green stalks cut off from the white bulb and reserved--and with the tender inner heart of the bulb pounded flat, minced finely, and set aside
4 cups water
1 15-ounce can straw mushrooms, drained
1 small tomato, peeled and cut into thin wedges
1 lime, grated and juiced
Garnishes:
2 green onions, sliced on the diagonal
1½ cups bean sprouts
3 Tablespoons lime juice
4 Tablespoons nuoc mam (fish sauce)
chili oil or Vietnamese chili-garlic sauce, to taste and to pass separately

Steps:

Cook the rice as directed, and reserve. Ready the garnishes and set aside. Prepare the broth by bringing 4 cups of water to a boil with the shrimp shells, then adding the lemongrass stalks and removing from heat. After a minute, strain out the shells and stalks. When ready to serve, add the mushrooms, lime juice and grated peel, minced lemongrass heart, and tomato to the broth. Bring to a boil, then reduce to medium and simmer for about 5 minutes. Add the shrimp and simmer for 2 more minutes. Pour into a tureen. Stir in the garnishes. Take to the table and serve at once, passing the rice and chili sauce separately.