Hot And Sour Soup With Chayote, Shrimp, And Mushrooms Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1/2 lb: small shrimp, rinsed,
1 small: lemon rind,
1: top lemongrass (optional),
1/2 teaspoon: allspice berries,
2: garlic cloves (sliced),
3 tablespoon: oyster sauce,
5 cup: water,
1: chayote, about 3/4 lb.,
6 oz: small mushrooms,
2 teaspoon: chili-garlic paste,
1/4 cup: lemon juice,
1: cilantro leaves to taste,
Directions:
1. Peel chayote and cut in 1/8-1/4" dice. Peel shrimp; combine
shells in a pot with lemon rind, optional lemon grass tops, allspice
berries, garlic, 2 tablespoons oyster sauce, and water. Simmer,
covered, for 15-20 minutes. 2. Strain shrimp broth, discarding
solids. Return to the pot with the chayote; simmer until not quite
tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to
soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil,
stirring until shrimps turn pink. Slowly add lemon juice, chili
paste, and oyster sauce to taste. Stir in cilantro and serve.
Source: Uncommon Fruits and Vegetables - A Commonsense Guide,
Elizabeth Schneider
Yield: 6 servings
Source from luhu.jp
shells in a pot with lemon rind, optional lemon grass tops, allspice
berries, garlic, 2 tablespoons oyster sauce, and water. Simmer,
covered, for 15-20 minutes. 2. Strain shrimp broth, discarding
solids. Return to the pot with the chayote; simmer until not quite
tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to
soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil,
stirring until shrimps turn pink. Slowly add lemon juice, chili
paste, and oyster sauce to taste. Stir in cilantro and serve.
Source: Uncommon Fruits and Vegetables - A Commonsense Guide,
Elizabeth Schneider
Yield: 6 servings
Source from luhu.jp
Tags
Asian