Hot And Sour
Shrimp Soup Recipe
Ingredients :
2 lemongrass
stalks
6 cups
reduced-sodium chicken broth
1 or 2 serrano
chiles, halved lengthwise
1 shallot, sliced
2 slices (1/4 in.
thick) fresh ginger, crushed
1 small zucchini,
cut into 1/2-in. dice
4 button
mushrooms, quartered
1 red jalapeño
chile, thinly sliced
3/4 pound small
(about 50 per lb.) raw shrimp, peeled and deveined
1 tablespoon
Vietnamese or Thai fish sauce
About 1 tbsp.
white vinegar
1/4 cup cilantro
leaves
2 tablespoons
fresh dill, coarsely chopped
Step 1
Trim green tips
from lemongrass and peel off tough outer layer from each. Mash stalks with a
meat mallet or rolling pin, then tie each stalk in a knot. Put in a small pot,
add chicken broth, serrano chile, shallot, and ginger, and bring to a boil over
high heat. Reduce heat to medium and simmer 10 minutes.
Step 2
Remove
lemongrass, serrano chile, and ginger from pot and discard. Add zucchini,
mushrooms, jalapeño chile, and shrimp. Turn off heat and let steep until shrimp
is just cooked through, 2 minutes.
Step 3
Stir in fish
sauce, 1 tbsp. vinegar, the cilantro, and dill. Add more vinegar to taste, if
you like.
Step 4
Divide among 4
bowls and serve hot.