Hot-and-sour shrimp soup
Chatelaine
* 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,