Shrimp in hot and sour broth

Soups and Stews
Written By ANNA Test Kitchen

A delicious soup that is easy but with a well layered authentic broth made with kaffir lime leaves and lemon grass.

Ingredients

2 stalks lemon grass

3 cups homemade chicken stock

5 kaffir lime leaves, soaked in water

6 bird chiles or Thai chiles, stemmed, halved, seeded and sliced

5 dried Chinese mushrooms, soaked in boiling water for 10 minutes and sliced

1/2 pound black tiger shrimp, peeled and deveined

4 tablespoons fresh lemon juice

2 tablespoons fish sauce

Fresh cilantro, to garnish

Preparation

Trim off and discard grassy upper stalks of lemon grass and hard root stumps. Peel off and discard tough outer layer. Flatten stalks with flat side of knife or cleaver, cut stalks into 1/4 -inch pieces; set aside.

In medium saucepan, bring stock to boil over medium heat. Add lemon grass, kaffir leaves and chiles. Reduce heat and simmer for 5 minutes. Add mushrooms, cook for 5 minutes. Add shrimp and cook for 3 minutes longer. Stir in lemon juice and fish sauce. Serve in shallow bowls. Garnish with cilantro. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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