From: Everybody’s Wokking Martin Yan - PBS series Yan Can Cook
Hot and sour shrimp soup serves 4
˝ pound medium raw shrimp
1 tablespoon oil
5 cups chicken broth
2 stalks lemon grass, cut into 2 inch pieces and crushed
peel of ˝ lime
1serrano or jalapeno chile cut in half
˝ cup canned straw mushrooms
2 ˝ tablespoons fresh lime juice
1 tablespoon fish sauce (I always forget to add this so it’s probably not important)
2 green onions, including tops, thinly sliced
2 tablespoons coarsely chopped cilantro
1 ˝ tablespoon coarsely chopped mint leaves
1 chile pepper, seeded and slivered.
Shell the shrimp, rinse the shells, pat them dry, cut the shrimp in half horizontally and rinse out the sand vein.
Place a large pot over high, heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, about 30 seconds. Add the broth, lemon grass, lime peal and chile. Bring to a boil over high heat. Reduce the heat to medium low, cover and simmer for 20 minutes. Strain the broth, discarding the seasonings. Return the broth to the pot and heat to simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink about 2 minutes. Stir in the lime juice and fish sauce. Serve and garnish with green onion, cilantro, mint leaves and chile.