Hot and Sour Shrimp Soup Recipe – Sunset Magazine

Ingredients

• 2 lemongrass stalks
• 6 cups reduced-sodium chicken broth
• 1 or 2 serrano chiles, halved lengthwise
• 1 shallot, sliced
• 2 slices (1/4 in. thick) fresh ginger, crushed
• 1 small zucchini, cut into 1/2-in. dice
• 4 button mushrooms, quartered
• 1 red jalapeño chile, thinly sliced
• 3/4 pound small (about 50 per lb.) raw shrimp, peeled and deveined
• 1 tablespoon Vietnamese or Thai fish sauce
• About 1 tbsp. white vinegar
• 1/4 cup cilantro leaves
• 2 tablespoons fresh dill, coarsely chopped