Hot-and-sour shrimp soup
19
PREP TIME
15 min
Makes
3 Servings
* PLUS Cooking time: 10 minutes
Yvonne Duivenvoorden
This tasty meal in a bowl tastes authentic and cooks up in just 10 minutes. Even better, you probably have everything you need on hand.
Ingredients
- 340-g pkg frozen uncooked large shrimp , peeled
- 900-ml carton chicken broth
- 14-g dried oyster mushrooms , or 1 250-g pkg sliced button mushrooms
- 2 tbsp minced fresh ginger , or 1 1/2 tsp grated fresh ginger
- 3 tbsp white vinegar
- 1 tsp granulated sugar
- 1/4 to 1/2 tsp hot hot red-chili flakes
- 1 tsp dark sesame oil
- 1-in bundle thick rice-stick noodles , about 50 g
- 2 green onions
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.
Nutrition (per serving)
- Calories
- 214,
- Protein
- 21 g,
- Carbohydrates
- 24 g,
- Fat
- 3 g,
- Fibre
- 2 g,
FILED UNDER: Chinese New Year Dinner seafood soups stovetop world cuisine
