Hot-and-Sour Shrimp and Lemon Grass Soup

5.0(30)

by Molly O'Neill

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ChineseLunch, Appetizer

Servings

6 servings

Total time

20 min

Calories / serving

280 kcal

Ingredients (14)

serves

1 pound medium shrimp, peeled and deveined, with shells reservedshrimp
4 cups waterwater
3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengthslemon
1 15-ounce can straw mushrooms, drainedmushroom
1 small tomato, cut into thin wedgestomato
1 large scallion, thinly slicedscallion
1 1/2 cups mung bean sproutsmung-bean-sprout
1 1/2 teaspoons grated lime zestlime
3 tablespoons plus 1 teaspoon fresh lime juice
1/4 teaspoon freshly ground pepperpepper
1/4 cup bottled fish sauce (nuoc mam)
1/4 teaspoon dried chili flakes, plus more to taste
1/2 teaspoon chili oilchili-oil
4 cups cooked white rice

Instructions (2 steps)

01In 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.

02Add 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.

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