Hot-and-Sour Shrimp and Lemon Grass Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound medium shrimp, peeled and deveined, with shells reserved
- 4cups water
- 3stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
- 115-ounce can straw mushrooms, drained
- 1small tomato, cut into thin wedges
- 1large scallion, thinly sliced
- 1½cups mung bean sprouts
- 1½teaspoons grated lime zest
- 3tablespoons plus 1 teaspoon fresh lime juice
- ¼teaspoon freshly ground pepper
- ¼cup bottled fish sauce (nuoc mam)
- ¼teaspoon dried chili flakes, plus more to taste
- ½teaspoon chili oil
- 4cups cooked white rice
Nutritional analysis per serving (6 servings)
280 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 23 grams protein; 1314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In 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.
- Step 2
Add 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.
Private Notes