hot & sour shrimp soup with noodles and thai herbs

Name: Hot & Sour Shrimp Soup with Noodles and Thai Herbs
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Thai
Ingredients: 8 ounce(s) dried rice noodles; 1 pound(s) medium shrimp; - salt, to taste; - few drops sesame oil; 2 quart(s) chicken stock; 6 - thin slices fresh galangal or fresh ginger; 6 - garlic cloves, smashed; 2 stalk(s) lemongrass, bottom third only, sliced thinly on the bias; 5 - shallots, sliced; 4 small green serrano chile peppers, coarsely shredded (including seeds); 1/4 cup(s) thai or vietnamese fish sauce; 3 teaspoon(s) sugar; 1/4 cup(s) whole fresh cilantro leaves; 1/4 cup(s) lightly chopped asian (thai) basil leaves; 1/3 cup(s) freshly squeezed lime juice; 1 teaspoon(s) freshly ground black pepper

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review

Private Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

Bursting with all the flavor counterpoints Thai cuisine has to offer - the pungency of chiles, the sourness of lime, the aromatic taste of lemongrass and basil, and the clean, slightly camphorous bite of fresh galangal -- this soup undoubtedly has a medicinal as well as a culinary history. It's good and good for you, a low-calorie, meal-in-a-bowl noodle soup that will nourish your body and ward off your cold. It's among the most popular at Big Bowl. From Big Bowl Noodles and Rice.

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yield 4 serving(s)

prep time 15 Min

cook time 1 Hr 15 Min

method Stove Top

Ingredients For hot & sour shrimp soup with noodles and thai herbs

8 oz

dried rice noodles
1 lb

medium shrimp
salt, to taste
few drops sesame oil
2 qt

chicken stock
6

thin slices fresh galangal or fresh ginger
6

garlic cloves, smashed
2 stalk

lemongrass, bottom third only, sliced thinly on the bias
5

shallots, sliced
4 sm

green serrano chile peppers, coarsely shredded (including seeds)
1/4 c

thai or vietnamese fish sauce
3 tsp

sugar
1/4 c

whole fresh cilantro leaves
1/4 c

lightly chopped asian (thai) basil leaves
1/3 c

freshly squeezed lime juice
1 tsp

freshly ground black pepper

How To Make hot & sour shrimp soup with noodles and thai herbs

1
Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.

2
Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
3
Bring the stock to a boil with the galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes.
4
Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil.
5
Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
6
Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
7
Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
8
Makes 4 main dish or 8 small servings
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