Ingredients for Vietnamese Hot And Sour Soup
- 8 ounces dried rice noodles
- Chicken Broth
- 2 stalks lemongrass, lightly bruised
- Shiitake Mushroom
- 1 medium yellow onion, roughly chopped
- Medium Shrimp
- 2 tablespoons fish sauce
- Fresh Lime Juice
- Fresh Bean Sprout
- Green Onions
- Fresh Jalapeno Chilies
- Fresh Cilantro
- Fresh Basil
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How to Make Vietnamese Hot And Sour Soup
- In a large pot (at least 6 quarts), bring 6 cups of broth (chicken or vegetable) to a boil. Add 2 stalks of lemongrass (lightly bruised), 8 ounces of sliced mushrooms (cremini or shiitake recommended), and 1 medium yellow onion, roughly chopped, to the boiling broth.
- Add 1 pound of shrimp (peeled and deveined), 2 tablespoons of fish sauce, and the juice of 2 limes to the pot.
- Reduce heat to medium and simmer until the shrimp is opaque and pink (about 3-5 minutes).
- Add 8 ounces of dried rice noodles to the soup. Cook for another 2-3 minutes, or until the noodles are tender but still have a slight bite.
- Ladle the soup into bowls. Garnish with fresh cilantro, sliced chilies (optional), and lime wedges, as desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
14g
Fat
3g
Carbs
10g