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Sour Shrimp Soup (Canh Chua Tom)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1 cup canned straw mushrooms |
1 pound medium shrimp, shelled and deveined,
heads and shells reserved |
3 stalks lemongrass, outer leaves and tough
green tops removed, root ends trimmed, and stalks lightly crushed |
| 3 dried red chilies |
3 lime leaves or peel |
2 tablespoons lime juice |
| 3 tablespoons fish sauce |
coarse sea salt |
freshly ground white pepper |
| 1 medium ripe tomato, cut into 8 equal wedges |
2 scallions, trimmed and thinly sliced |
1 cup mung bean sprouts, trimmed |
| 1/3 cup julienned holy basil |
1/4 cup fried garlic oil, variation |
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| 1 |
Bring a pot of water to a boil over high heat. Drain
and rinsed the mushrooms, then blanch them in the boiling water for
3 minutes. Drain once again. |
| 2 |
Place the shrimp heads and shells in a pot with 7
cups water and bring to a gentle boil over medium heat. Reduce the
heat to medium-low and simmer until the liquid is reduced by 1 cup,
about 30 minutes. |
| 3 |
Stain the shrimp stock through a sieve over a pot,
pressing the shells to extract any juices. Discard the shells and
add the lemongrass, chilies, lime leaves, lime juice, and fish sauce
to the stock. Season to taste with salt and pepper and simmer the
stock, partially covered, over low heat for 15 minutes. Add the
straw mushrooms and tomato wedges and simmer for an additional 5
minutes. Add the shrimp and cook until opaque, about 2 minutes.
Remove from the heat. Serve hot-in a communal bowl or individual
soup bowls-garnished with scallion, mung bean sprouts, holy basil,
and fried garlic oil. |
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