Recipe by Kathleen Burton
"Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking."
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thin egg noodles
sliced fresh mushrooms
tomato, cut into wedges
fresh pineapple chunks
fresh lime juice
large shrimp, peeled and deveined
crushed red pepper
green onion, thinly sliced
This is soooooo good. I made the mistake of thinking I could peel and devein my own shrimp....I recommend just buying the stuff already done. This isn't really good reheated so you may want to make sure this is your main dish if you have a smaller family.
This soup was fair. In my opinion it was a little on the bland side. I would make it again, but with less water and more broth to add flavor. Add more noodles too, throw in the whole 8 oz bag.
Ok, I used this recipe more as a guide. I pretty much just eyeballed the ingredients, adding more of whatever until it tasted how I wanted. I omitted the sugar, and used some of the pineapple juice instead, and I also added a good splash of Fish Sauce for more of an authentic Thai flavor. Finally, I didn't bother cooking my noodles separately - I just added them to the soup, and let them soften in the broth. This was absolutely delicious, and something I will definitely make again. Thanks so much, Kathleen!
very nice,easy to make and yes, it is elegant!
This recipe is a wonderful base for what I have been looking for!! I like mine served over white rice, so I left out the noodles altogether. I used shitake mushrooms, more tomatoes, left out the sugar and used the pineapple juice instead. The most important ingredient, however, is FISH SAUCE. I just poured it to taste....lots of it =) I absolutely LOVE, LOVE, LOVE this soup!! It's fabulous!!!
I was really craving soup and this recipe really hit the spot! Since pineappple can have a strong flavor I made sure to cut it into small pieces. Instead of the pepper flakes I added red pepper paste to give it a more uniform heat. I am looking forward to the leftovers for lunch.
Followed recipe except for following changes: Doubled noodles (used rice noodles - authentic), doubled mushrooms (we love mushrooms) and doubled garlic...
It turned out better than expected. Easy to make, quick and delicious!
Makes a great "cold day" warm-me-up lunch ...
This soup was actually quite good! However, I would definitely add and improve to this, as the flavor on its own is a little bland for my taste. I had to substitute some items, however. Instead of white button mushrooms, I used portobella caps and I think it made the soup a lot heartier than it would have been. I also omitted the tomato and celery, added a generous helping of rice vinegar (about 1/2 cup), and used a LOT MORE soy sauce than what it called for (about 1/4 cup or so). (I like my soup salty and sour!) This was really good and filling. For those on Weight Watchers: as made, 1 serving equals 4 PlusPoints. Delicious. Thanks, Kathleen!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sour Shrimp Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 197
** Calories from Fat: 38
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