Super Hot And Sour Shrimp Soup Recipes

Steps:

• In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.

Steps:

• Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
• Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
• Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
• Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
• Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
• Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
• Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Steps:

• In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
• Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.

Steps:

• In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.
• Return the broth to the skillet; bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.

Steps:

• Trim the bottom of the lemon grass, and remove tough layers. Using a food processor or Japanese or French mandoline, slice the bottom 3 or 4 inches of the stalk tissue-thin.
• Bring the stock to a boil. Add lemon grass and sliced lime leaves, and boil one minute.
• Add the mushrooms, and simmer until mushrooms have softened, 2 or 3 minutes.
• Add the shrimp, chilies and fish sauce, and cook until shrimp are just done. (Do not overcook the shrimp.)
• Stir in the lime juice, tasting as you add. Serve, sprinkled with cilantro and the 4 whole lime leaves.