RECIPES OF VIETNAM

Canh Chua Tom (Sour Shrimp Soup)

Ingredients :

1 cup

1 lb medium

3 stalks

3

3

2 tbsp

3 tbsp

1 medium

2

1 cup

1/3 cup

1/4 cup

Canned straw mushrooms

Shrimp (shelled and deveined, heads and shells reserved)

Lemongrass

Dried red chilies

Lime leaves (or peel)

Lime juice

Fish sauce

Ripe tomato (cut into 8 equal wedges)

Scallions (trimmed and thinly sliced)

Mung bean sprouts (trimmed)

Holy basil (julienned)

Fried garlic oil

Coarse sea salt

White pepper (freshly ground)

1. Remove the outer leaves and tough green tops of the lemongrass, trim root ends, half the bulbs crosswise and  crush lightly
2. Bring a pot of water to a boil over high heat
3. Drain and rinse the mushrooms, then blanch them in the boiling water for 3 minutes and drain once again
4. Place the shrimp heads and shells in a pot with 7 cups water and bring to a gentle boil over medium heat
5. Reduce the heat to medium-low and simmer until the liquid is reduced by 1 cup, for about 30 minutes
6. Stain the shrimp stock through a sieve over a pot, pressing the shells to extract any juices
7. Discard the shells and add the lemongrass, chilies, lime leaves, lime juice, and fish sauce to the stock
8. Season to taste with salt and pepper and simmer the stock, partially covered, over low heat for 15 minutes
9. Add the straw mushrooms and tomato wedges and simmer for an additional 5 minutes
10. Add the shrimp and cook until opaque, for about 2 minutes
11. Remove from the heat
12. Serve hot-in a communal bowl or individual soup bowls-garnished with scallion, mung bean sprouts, holy basil, and fried garlic oil