Hot-and-Sour Soup with Shrimp from Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen
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 using sliced chicken or tofu instead.
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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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