Seems ’bout right to make a hot bowl of soup this time of year, doesn’t it?
With everyone and their mom’s best friend getting sick ’round town, me n my immune system were in the mood for some good ol’ brothy substance.
Hot and sour soup? Sure, why not?
Shrimp too? Sure thing!
Layer upon flavor, this soup is the real deal.
Lemongrass will do that to pretty much any culinary concoction it touches.
Kind of daunting at first, I wasn’t sure which part to actually use. A quick google search and camping video watching later, I concluded it’s pretty much like cooking with a green onion.
Lob off the top and bottom, take off the outer hard layers, and inside you’ll find a few inches of white-ish tender grass. Lemongrass that is.
Carrots also make an appearance. Bright orange, cancer fighting, eye strengthening, antioxidant beta-carotene carrying carrots.
They taste good too, what more could you ask for in a vegetable?
The recipe called for julienned carrots, and even though this was the longest part of making the dish, it was worth it. Let me work on my cutting skills too!
Everybody into the pool!
You too, dive on into this deliciousness!
Please don’t be deterred by the long(er) list of ingredients, the recipe is very simple, and the end result worth.every.bite!
slightly adapted from the Healthy Gourmet Cookbook by Pamela Jones
hot n sour soup
Cook Time: 30 minutes
Ingredients (4 servings)
- 1 pkg dried mushrooms, chopped, Trader Joe’s brand
- 4 c. chicken stock
- 1 lb. shrimp, deveined, reserve shells and tails
- 2 stalks lemongrass, white part, thinly sliced
- 1 carrot, finely julienned
- 5 green onions, thinly sliced
- 1/2 tsp lime zest
- 10 crimini mushrooms, stems removed, thinly sliced
- 2-3 Tbsp corn starch dissolved in 1/4 c. cold water or cold chicken stock
- 2 Tbsp low sodium soy sauce
- 1 Roma tomato, diced
- 1/4 c. fresh lime juice
- 1 tsp freshly ground black pepper
- 1/2 tsp sesame oil
Rinse the dry mushrooms well, then soak in hot water for about 15 minutes. Drain mushrooms and reserve liquid.
Heat the chicken stock and mushroom stock with the reserved shrimp shells and tails. Bring to a boil, reduce to a simmer for 10 minutes; remove shells/tails with a slotted spoon.
Add lemongrass, all mushrooms, carrots and green onions. Simmer for 5-7 minutes.
Add the shrimp and lime zest, simmer for another 2-3 minute until shrimp are pink
Mix the soy sauce with the dissolved corn starch and add to the soup while stirring gently, until it slightly thickens.
Add the tomato, lime juice and pepper. (adjust the hot -pepper and sour -lime according to your taste)
Remove from heat, add sesame oil and serve immediately.