Hot and Sour Shrimp Soup

I have a bowl of hot and sour shrimp soup recipe to share. I was thinking to make Thai’s famous Tom Yum Goong, but when I checked the pantry, I did not have certain ingredient, so I came up with this following concoction instead. Thank goodness it turned up super good and I got a very happy husband with his dinner bowl 😀

1 carton of chicken broth
1 carton of pho broth
2 stalk of lemon grass, bruised
1 thumb ginger, skinned, thinly sliced
1 small dried galangal
4 red bird eye chilies, sliced
5 dried kafir lime leaves
1 tbsp Worcester sauce
2 tbsp soy sauce
3 tsp vinegar
1/2 tbsp lime juice
1 envelope low calorie sweetener (or 2 tsp sugar)
1 package of enoki mushrooms
1 package of ready to use shrimps
3 green onions
2 packages low carb noodle, rinsed
lime juice

Method

  • Pour broth into a pot, add in spices, bring to boil

Add in enoki mushroom, simmer covered on medium heat for 8 minutes

Add in shrimps, green onion and noodle, cook for 6 minutes

  • Adjust flavor
  • Serve soup with extra lime juice if needed

Note

  • You should have equal flavor of salt, spicyness and sourness.
  • Kafir lime, galangal, ginger, and lemon grass are only for broth, not to be served

Hot and Sour Shrimp Soup

Ingredients

  • 1 carton of chicken broth
  • 1 carton of pho broth
  • 2 stalk of lemon grass bruised
  • 1 thumb ginger skinned, thinly sliced
  • 1 small dried galangal
  • 4 red bird eye chilies sliced
  • 5 dried kafir lime leaves
  • 1 tbsp Worcester sauce
  • 2 tbsp soy sauce
  • 3 tsp vinegar
  • 1/2 tbsp lime juice
  • 1 envelope low calorie sweetener or 2 tsp sugar
  • 1 package of enoki mushrooms
  • 1 package of ready to use shrimps
  • 3 green onions
  • 2 packages low carb noodle rinsed
  • lime juice

Instructions

  • Pour broth into a pot, add in spices, bring to boil
  • Add in enoki mushroom, simmer covered on medium heat for 8 minutes
  • Add in shrimps, green onion and noodle, cook for 6 minutes
  • Adjust flavor
  • Serve soup with extra lime juice if needed

Notes

You should have equal flavor of salt, spicyness and sourness.
Kafir lime, galangal, ginger, and lemon grass are only for broth, not to be served
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