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Ingredientes
- 1 c. rice
- 3/4 lb medium shrimp peeled, deveined, shells reserved for the broth
- 3 x lemongrass stalks
- 4 c. water
- 1 can straw mushrooms - (15 ounce) liquid removed
- 1 sm tomato peeled, and cut into thin wedges
- 1 x lime grated and juiced
- 2 x green onions diagonally sliced
- 1 1/2 c. bean sprouts
- 3 Tbsp. lime juice
- 4 Tbsp. nuoc mam (fish sauce) Chili oil or possibly Vietnamese chili-garlic sauce to taste, and more to pass separately
Direcciones
- Prepare rice in a rice cooker or possibly saucepan as directed, and reserve. Ready the garnishes and set aside. Cut the green lemongrass stalks from the white bulb and reserve. Lb. the tender inner heart of the bulb flat, mince finely, and set aside.
- Prepare the broth by bringing 4 c. of water to a boil with the shrimp shells, then adding the lemongrass stalks and removing from heat. After a minute, strain out the shells and stalks.
- When ready to serve, add in the mushrooms, lime juice and grated peel, chopped lemongrass heart, and tomato to the broth. Bring to a boil, then reduce to medium and simmer for about 5 min. Add in the shrimp and simmer for 2 more min.
- Pour into a tureen. Stir in the garnishes. Take to the table and serve at once, passing the rice and chili sauce separately.
- Serve warm to 6 people as a first course - or possibly to 2 as a main course.
- Comments: Piquant and sour, this Vietnamese soup is an explosion of textures, colors, and shapes. It will have you gasping for breath, wiping your eyes, and begging for more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 15 | 7% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 314mg | 13% |
| Potassium 299mg | 9% |
| Total Carbs 32.06g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.0g | 1% |
| Protein 17.03g | 27% |
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