Vietnamese Style Shrimp Soup Food

VIETNAMESE HOT AND SOUR SOUP

Vietnamese Hot and Sour Soup image

This recipe was posted on the box of rice noodles, and I'm posting here so I don't lose it. It's slightly modified for our taste.

Provided by PanNan

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces rice noodles, cooked, rinsed and drained as directed on package
5 cups chicken broth or 5 cups vegetable broth
2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
1 cup shiitake mushroom, sliced (or button mushrooms)
1/2 cup onion, thinly sliced
1/2 lb medium shrimp, cleaned and deveined
1 tablespoon fish sauce (or slightly more to taste)
2 1/2 tablespoons fresh lime juice
1 cup fresh bean sprout, trimmed and rinsed
2 green onions, thinly sliced
2 fresh jalapeno chilies, seeded and thinly sliced
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh basil, roughly chopped

Steps:

In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
Add shrimp, fish sauce and lime juice to the pot.
Cook until shrimp is opaque (1 - 2 minutes).
Add rice noodles and heat another minute.
Serve in soup bowls with garnishes as desired.

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