Hot-and-Sour Soup with Shrimp from Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen by Jo Pratt
This light and flavorsome soup really has the wow factor—but the wonderful reality is that it’s amazingly easy to make. If you want a change from shrimp, try us
Ingredients
- 2 lemongrass stalks
- 2 tablespoons Thai fish sauce
- ¼ teaspoon chili paste
- 1½ cups thinly sliced shiitake mushrooms
- ½ teaspoon sea salt
- 1½ teaspoons sugar
- 3½ ounces vermicelli rice noodles
- 4⅓ cups vegetable stock
- 7 ounces shelled jumbo shrimp
- a few cilantro leaves, for sprinkling
- 3 fresh or dried kaffir lime leaves, torn into pieces
- 4 scallions, thinly sliced
- 1 cup halved baby plum tomatoes
- juice of 1½ limes
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