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Vietnamese Hot And Sour Shrimp Soup

Vietnamese Hot And Sour Shrimp Soup comes together with Corn Oil, Shallots, Lemongrass, Tomato, and Button Mushrooms. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 2 tbsp
• 2 stalk
• 1
• 1/2 lb
• 1 1/2 tsp
• 5 cup
• 1/2 lb
• 5 1/2 tbsp
• 3 tbsp
• 1/4 lb
• 1 1/2 cup
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   Trim lemongrass stalks - remove wilted or tough outer leaves. Cut into 2-inch lengths, and smash with the flat side of a knife.

2. 2

   Core and seed the tomato, and cut into 1/4-inch-thick wedges.

3. 3

   Peel, score down the back and devein the shrimp. Rinse well.

4. 4

   Soften the rice noodle sticks in hot water and drain.

5. 5

   Heat a heavy pot or casserole over medium-high heat.

6. 6

   Add the oil and heat until hot, about 30 seconds.

7. 7

   Add the shallots and lemongrass and stir-fry for about 15 seconds.

8. 8

   Add the tomato, mushrooms, and sugar and stir-fry for about 1 minute.

9. 9

   Add the water and bring to a boil. Reduce heat to medium and simmer, uncovered, for about 10 minutes.

10. 10

    Add the shrimp, fish sauce, lime juice, and noodles and simmer for about 2 minutes, or until the shrimp turn pink and the noodles are tender.

11. 11

    Using tongs, remove and discard the lemongrass.

12. 12

    Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minutes, or until heated through.

13. 13

    Ladle into soup bowls, sprinkle with the scallions, and serve.