Vietnamese Hot-And-Sour Shrimp Soup

Categories: Asian, Soups & ste
Yield: 1 servings

1 ts Corn oil
2 tb Shallots; minced
2 Stalks lemongrass
1 lg Tomato
1/2 lb Button mushrooms; thinly
-sliced
1 1/2 ts Sugar
5 c Water
1/2 lb Medium shrimp
5 1/2 tb Fish sauce
3 tb Fresh lime juice
1/4 lb Very thin rice stick noodles
1 1/2 c Bean sprouts
1/2 ts Crushed red pepper
2 tb Scallion greens; finely
-minced

Trimn lemongrass stalks - remove wilted or tough outer leaves. Cut into
2-inch lengths, and smash with the flat side of a knife.

Core and seed the tomato, and cut into 1/4-inch-thick wedges.

Peel, score down the back and devein the shrimp. Rinse well.

Soften the rice noodle sticks in hot water and drain.

Heat a heavy pot or casserole over medium-high heat. Add the oil and heat
until hot, about 30 seconds. Add the shallots and lemongrass and stir-fry
for about 15 seconds. Add the tomato, mushrooms, and sugar and stir-fry for
about 1 minute. Add the water and bring to a boil. Reduce heat to medium
and simmer, uncovered, for about 10 minutes.

Add the shrimp, fish sauce, lime juice, and noodles and simmer for anout 2
minutes, or until the shrimp turn pink and the noodles are tender. Using
tongs, remove and discard the lemongrass. Add the bean sprouts and crushed
red pepper, bring to a boil, and cook for about 1 minutes, or until heated
through. Ladle into soup bowls, sprinkle with the scallions, and serve.

Makes 6 servings,

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]

Recipe by: Nina Simonds

Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by
MM_Buster v2.0l.

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