Hot-and-sour shrimp soup
20
- Prep Time15 min
- Total Time15 min
- Makes3 Servings
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 21g, Carbohydrates 24g, Fat 3g, Fibre 2g.
