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HOT & SOUR SEAFOOD SOUP

Makes: 6 servings

Ingredients:

1/2-pound medium raw shrimp
1 stalk lemongrass
4 slices ginger, each the size of a quarter
2 tablespoons cooking oil
6 cups chicken broth
4 small whole dried red chilis
1/4 pound firm white fish fillet, such as halibut, cut into 1/2-inch pieces
1/4 pound crab meat or scallops
6 spears fresh asparagus, thinly spiced
4 tablespoons fresh limejuice
2 tablespoons fish sauce
1 green onion, thinly sliced
3 tablespoons chopped cilantro
2 tablespoon shredded fresh basil leaves

Getting Ready:

  1. Shell and devein shrimp; reserve shells. Cut shrimp in half horizontally.
  2. Lightly crush bottom 6 inches of lemongrass; discard remainder. Lightly crush ginger.

Cooking:

  1. Prepare spicy broth: Place a large pot over high heat until hot. Add oil, swirling to coat sides. Add shrimp shells; cook until they turn pink, about 30 seconds. Add broth, lemongrass, ginger, and chili; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. Strain broth and discard solids.
  2. Return broth to pot and heat to simmering. Add shrimp, crabmeat, fish and asparagus; simmer until shrimp turn pink, about 2 minutes. Stir in lime juice, fish sauce, and green onion.
  3. Combine cilantro and basil. Ladle soup into bowls and sprinkle with fresh herbs.

Photo courtesy of Geoffrey Nilsen.
Adapted from FEAST by Martin Yan (Bay Books).
Copyright © 2005 Yan Can Cook Group.