Sweet-and-Sour Shrimp Soup

Total Time
1 hour 30 minutes
Rating
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Ingredients

Yield:About 7 cups

    For the Broth

    • 3pounds medium shrimp, shells on
    • 2tablespoons vegetable oil
    • 1stalk lemongrass, smashed
    • 12-inch piece ginger
    • ½teaspoon dried chili powder
    • 1cup tomatoes, chopped and stewed

    For the Soup

    • 1tablespoon roasted sesame-seed oil
    • 2cups ½-inch chunks fresh pineapple
    • 2teaspoons Vietnamese fish sauce
    • 4scallions, julienned
    • 2½teaspoons lime juice
    • ¾teaspoons sugar
    • Salt and freshly ground black pepper to taste
    • ½cup cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

128 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 512 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.

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Preparation

  1. Step 1

    To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.

  2. Step 2

    To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

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