Hot And Sour Soup With Chayote, Shrimp, And M

This Hot and Sour Soup with Chayote and Shrimp is a light yet flavorful dish that balances heat, acidity, and umami. The broth is built from shrimp shells and aromatics, creating a deep seafood base that highlights the subtle crunch of diced chayote and the earthiness of mushrooms. Brightened with lemon juice and rind, and warmed by chili-garlic paste, it offers a refreshing kick perfect for warm evenings or as a palate-cleansing starter. Its quick to prepare, relying on fresh ingredients like cilantro and lemongrass for aromatic complexity. Serve it hot for immediate enjoyment, and enjoy the delicate texture of the poached shrimp against the soft vegetables.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 68.9

Description

This Hot and Sour Soup with Chayote and Shrimp is a light yet flavorful dish that balances heat, acidity, and umami. The broth is built from shrimp shells and aromatics, creating a deep seafood base that highlights the subtle crunch of diced chayote and the earthiness of mushrooms. Brightened with lemon juice and rind, and warmed by chili-garlic paste, it offers a refreshing kick perfect for warm evenings or as a palate-cleansing starter. Its quick to prepare, relying on fresh ingredients like cilantro and lemongrass for aromatic complexity. Serve it hot for immediate enjoyment, and enjoy the delicate texture of the poached shrimp against the soft vegetables.

Ingredients

1/2 pound Small shrimp, rinsed
5 cups Water
1 piece Lemon rind
1 pound Chayote, peeled and diced
1 stalk Lemongrass (optional)
6 oz Small Mushrooms
1/2 teaspoon Allspice berries
2 teaspoons Chili-garlic paste
2 cloves Garlic (sliced)
1/4 cup Lemon juice
3 tablespoons Oyster Sauce
1 bunch Cilantro Leaves to taste

Directions

1
Peel the chayote and cut into 1/8-1/4" dice.
2
Peel the shrimp, reserving the shells.
3
Combine the reserved shrimp shells in a pot with lemon rind, optional lemongrass tops, allspice berries, sliced garlic, 2 tablespoons of oyster sauce, and water.
4
Bring to a simmer, cover, and cook for 15-20 minutes to extract flavor.
5
Strain the shrimp broth, discarding the solids, and return the liquid to the pot.
6
Add the diced chayote to the broth and simmer until almost tender, about 5-6 minutes.
7
Devein the shrimp and halve them lengthwise.
8
Add the prepared shrimp, mushrooms, and 1 teaspoon of chili-garlic paste to the soup.
9
Bring the soup to a boil, stirring gently until the shrimp turn pink and opaque.
10
Slowly stir in the lemon juice, remaining chili paste, and remaining oyster sauce to taste.
11
Remove from heat, stir in fresh cilantro leaves, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 68.9kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 92.4mg31%
Sodium 203.1mg9%
Total Carbohydrate 4.6g2%
Dietary Fiber 1.3g6%
Sugars 1.3g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hot and sour soup, chayote, shrimp, lemongrass, mushrooms, oyster sauce, chili garlic paste, cilantro, lemon juice, seafood broth, spicy soup, asian inspired, quick dinner, light meal, umami, tangy, aromatic, comfort food, fresh herbs, simmered

Read it online: https://www.chefs-mate.com/recipe/hot-and-sour-soup-with-chayote-shrimp-and-m/