Hot-and-sour shrimp soup
Oct 1, 2009 Chatelaine 0 Makes: 3 Servings
Ingredients
- 340-g pkg frozen uncooked large shrimp, peeled
- 900-mL carton chicken broth
- 14-g pkg dried oyster mushrooms or 8-oz (250-g) pkg sliced button mushrooms
- 2 tbsp (30 mL) minced fresh ginger or 11/2 tsp (7 mL) grated fresh ginger
- 3 tbsp (45 mL) white vinegar
- 1 tsp (5 mL) granulated sugar
- ¼ to ½ tsp (1 to 2 mL) hot red-chili flakes
- 1 tsp (5 mL) dark sesame oil
- 1-in. (2.5-cm) bundle of thick rice-stick noodles, about 50 g
- 2 green onions, sliced
Instructions
- Thaw shrimp following package directions. Combine broth, mushrooms and ginger in a large saucepan. Stir in vinegar, sugar, ¼ tsp (1 mL) chili flakes and sesame oil. Bring to a boil.
- Break noodles so they are about 4 in. (10 cm) long. Separate and add to soup. Simmer, uncovered, over medium heat for 4 min. Stir often to keep noodles separated. Then stir in shrimp. Cover and continue simmering just until shrimp are bright pink and noodles tender, about 3 more min. Taste and add remaining chili flakes or more sesame oil if you like. Stir in onions.