Asian inspired soup that is easy and delicious. It's a meal on it's own and perfect for chilly days. My husband, who doesn't like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze well.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
140 Calories
Recipe Instructions
Step 1
Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.
Ingredients
¼ cup fresh lime juice
1 tablespoon grated lime zest
1 tablespoon grated lemon zest
salt and pepper to taste
3 green onions, chopped
2 tablespoons chopped fresh cilantro
1 (15 ounce) can whole straw mushrooms, drained
1 red chile peppers, seeded and chopped
4 cups shrimp stock
1 pound frozen fully cooked salad shrimp, thawed
3 tablespoons Asian fish sauce (nuoc mam or nam pla)
