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Vietnamese: Hot & Sour Shrimp and Lemongrass Soup

Source of Recipe


Adapted from "The Simple Art of Vietnamese Cooking"






List of Ingredients



• 3/4 lb. medium shrimp, peeled and deveined (shells reserved)
  
• 5 cups water
  
• 3 (1/4-inch-thick) slices fresh ginger
  
• 2 stalks lemongrass, green tops trimmed off and reserved, white bulb very thinly sliced
  
• 1/8 lb. thin rice stick noodles (maifun)
  
• Grated peel of 1 large lime
  
• 1 medium tomato, peeled, seeded and cubed
  
• 2 medium green onions, thinly sliced
  
• 3 Tbsp fish sauce
  
• 1/4 tsp dried red chili flakes
  
• 1/2 to 1 tsp hot chili oil
  
• 3 to 4 Tbsp lime juice
  
• 3 ounces enoki mushrooms, ends trimmed, mushrooms separated
  
• 1 Tbsp minced cilantro
  






Instructions



1. In a medium saucepan, combine the shrimp shells with 5 cups water, the ginger and lemongrass tops. Bring to a boil, reduce the heat, and simmer 15 minutes. Strain the stock.
   
   
2. Place the rice stick noodles in a bowl and cover with boiling water. Let sit 20 minutes. Drain and cut the noodles into small pieces with scissors.
   
   
3. Combine the shrimp stock with the sliced lemongrass, lime peel, tomato, green onions, fish sauce, chili flakes and chili oil. Simmer 5 minutes. Stir in the shrimp, lime juice, enoki mushrooms and cilantro. Simmer 3 minutes. Stir in the noodles and simmer 1 minute. Check the shrimp for doneness. Adjust the seasonings and serve.
   
   Makes 4 servings.