This is a riff on traditional Chinese hot-and-sour soup, with a much lighter and tangier broth.
Total Time: 50 min
1.In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.
2.Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.
3.Return the broth to the skillet; bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.
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Serving Size: 1 Serving (763g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 274 | ||
Calories from Fat: 106 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 2307.9mg | 80 % | |
Potassium 847.8mg | 22 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 8.9g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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