Hot and Sour Shrimp Soup


1 onion, chopped
1 small hot green chili pepper, seeded and chopped
1 inch piece fresh ginger, minced
1 tbs vegetable oil
2 oz small oyster mushrooms
5 cups chicken stock
1 lemon grass stalk, white part only
1 tbs white wine vinegar
1 small bunch watercress
3/4 lb large shrimp, peeled and deveined
kosher salt and black pepper to taste


  • Heat the oil in a large sauce pan, add the onion, chili and ginger and fry stirring for about 4-5 minutes.
  • Add the mushrooms and saute for another 1 to 2 minutes.
  • Add the stock, lemon grass and wine vinegar.
  • Bring to a boil, cover and simmer for 10-12 minutes.
  • Meanwhile roughly chopĀ  the watercress, discarding the stems. Add to the soup along with the shrimp and simmer for 2-3 minutes.
  • Remove the lemon grass and adjust the seasoning before serving.




15 min


15 min


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