Vietnamese Hot and Sour Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's slightly modified for our taste. Ingredients:
4 ounces rice noodles, cooked, rinsed and drained as directed on package |
5 cups chicken broth or 5 cups vegetable broth |
2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk) |
1 cup shiitake mushroom, sliced (or button mushrooms) |
1/2 cup onion, thinly sliced |
1/2 lb medium shrimp, cleaned and deveined |
1 tablespoon fish sauce (or slightly more to taste) |
2 1/2 tablespoons fresh lime juice |
1 cup fresh bean sprout, trimmed and rinsed |
2 green onions, thinly sliced |
2 fresh jalapeno chilies, seeded and thinly sliced |
2 tablespoons fresh cilantro, roughly chopped |
2 tablespoons fresh basil, roughly chopped |
Directions:
1. In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
2. Add shrimp, fish sauce and lime juice to the pot.
3. Cook until shrimp is opaque (1 - 2 minutes).
4. Add rice noodles and heat another minute.
5. Serve in soup bowls with garnishes as desired.
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