Hot And Sour Shrimp Soup

  • images/hot_n_sour_shrimp_soup.jpg

Makes 4 servings

  • 1/2 pound medium raw shrimp
  • 1 tablespoon vegetable oil
  • 5 cups chicken broth
  • 2 stalks lemongrass, cut into 2-inch pieces and crushed
  • Peel of 1/2 lime
  • 1 serrano or jalapeno chile, cut in half
  • 1/2 cup canned straw mushrooms
  • 2-1/2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce


  • 2 green onions (including tops), thinly sliced
  • 2 tablespoons coarsely chopped cilantro (Chinese parsley)
  • 1-1/2 tablespoons coarsely chopped mint leaves
  • 1 serrano or jalapeno chile, seeded and slivered


  1. Shell the shrimp, rinse the shells, and pat them dry. Cut the shrimp in half horizontally and rinse out the sand veins.
  2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, about 30 seconds. Add the broth, lemongrass, lime peel, and chile. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings. Return the broth to the pot and heat to simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, ladle into individual soup bowls. Garnish with green onion, cilantro, mint leaves, and chile.