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Wednesday, October 1, 2014

Hot and Sour Soup with Shrimp

~~~ Welcome to Soup Month 2014 ~~~

Today is the start of Soup Month, our annual series that will bring you 31 new soup, stew and chili recipes in 31 days.

We have a huge variety of soups coming your way from simple classic soups to economical soups, that will feed your family a healthy meal and allow you to stretch your budget, to elegant soups for your upcoming holiday dinners.  We will even be making a few new batches of chili to serve during football parties and winter events.

So whatever types of soups are your favorite I'm sure we will have something for everyone.  So get your soup pots ready and let's have some fun during Soup Month 2014!

For the first day of Soup Month 2014 we made a spicy Hot and Sour Soup with Shrimp that is better than anything you can get from a takeout restaurant.  This is a unique version of the classic hot and sour soup in that the sour flavor comes from lemon juice instead of vinegar, giving the soup a bright flavor without the lemon being too overpowering.

We spiced up the broth with a mixture of ginger, white pepper and Sriracha sauce, then added shrimp, mushrooms and tofu to complete this hearty Asian inspired soup.  A Homemade Shrimp Egg Roll on the side was the perfect companion for this soup.

This is also a very quick to prepare soup and can be ready to serve in about 30 minutes.  The ingredients are also adjustable to suit your own preferences.  A little more lemon juice will increase the sour level, an extra teaspoon of Sriracha or pinch of white pepper will increase the heat, and more mushrooms or shrimp can be added for a more hearty soup or if you would like to stretch the recipe to serve a few more people.

2 tsp  Peanut Oil
1  Carrot, peeled and cut into small strips
1 tsp  Minced Ginger
6 oz  Fresh Mushrooms, cleaned and quartered
8 oz can  Sliced Bamboo Shoots, drained
4 cups  Chicken Broth
1/3 cup  Soy Sauce
3 TB  Lemon Juice
1 tsp White Pepper (use 1/4 - 1/2 teaspoon more for more heat)
1-1/2 to 2 tsp  Sriracha Sauce (or more to taste)
12 oz  Extra Firm Tofu, drained and cut into strips or cubes
1 lb   Medium Raw Shrimp, peeled and deveined
2 TB  Cornstarch
4 TB  Water
2  Large Eggs, beaten
2 TB Green Onions, chopped

In a large saucepan heat the oil over medium-high heat.  Add the carrots and ginger and cook for 3 minutes.  Add the mushrooms and bamboo shoots and cook 3 - 4 minutes or until the mushrooms begin to soften.

Add the broth, soy sauce, lemon juice, white pepper, sriracha, and tofu to the pot and bring to a boil. Reduce heat to medium and simmer 5 minutes. Add the shrimp and cook 2 minutes or until the shrimp are just beginning to turn pink.

Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly until the soup thickens slightly. Slowly drizzle the beaten eggs into pan, stirring constantly, to create ribbons in the soup.

Remove from heat and serve with a sprinkle of chopped green onions.  Makes about 6 servings.

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