Asian shrimp soup

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

If you love Asian shrimp stir-fry, you'll love this flavorful soup. Onions, carrots, ginger, shiitake mushrooms, and ham pieces are quickly sautéed in peanut oil, stirring frequently. Chicken broth is then added, and the shrimp are poached in the soup. Serve with blanched snow peas, steamed rice, and serve garnished with fresh green onions. The soup's flavor is spicy and complex, just like something you'd find in a Chinese restaurant.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g snow peas in pods (about 1 1/4 cups), trimmed and sliced diagonally
1 tbsp cornstarch
3 tablespoons lightly salted soy sauce
1 tsp. dark sesame oil
3 tablespoons peanut or other vegetable oil
1 bunch green onions, chopped (white parts separated from green parts)
4 tsp grated peeled ginger
3 carrots, diced
3/4 teaspoon sugar
350 g shiitake mushrooms, stems removed, caps thinly sliced
170 g slice of ham (1 pc.), diced
3 tbsp. l. rice wine or dry sherry
4 cups lightly salted chicken broth
450 g medium shrimp, peeled and deveined
1.5 cups of boiled white rice
Freshly ground white pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium saucepan, bring water to a boil. Add snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer them to an ice bath to cool immediately; drain.
In a small bowl, combine cornstarch, soy sauce, sesame oil and 1/4 cup water.

Heat the peanut oil in a heavy-bottomed wok or saucepan over high heat. Add the white parts of the onion, ginger, carrots, sugar, and 3/4 teaspoon of salt; fry for 1 minute. Add the mushrooms and ham and fry for another minute.
Add the rice wine, broth, and 2 cups of water to the pot and bring to a vigorous boil. Add the shrimp and cook, stirring, until they turn pink, about 1 minute. Stir in the cornstarch mixture and whisk it into the soup; simmer until the soup thickens slightly, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Ladle the soup into bowls; garnish with green onions.

Categories:

recipe / Soups / Vegetable soups / Fish soups / Soups with pasta and cereals / Food Network - recipes / Asian cuisine

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