Hot-and-sour shrimp soup

19

PREP TIME

15 min

Makes

3 Servings

* PLUS Cooking time: 10 minutes
Hot-and-sour shrimp soup

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,