Hot and sour soup with chayote, shrimp, and m

6 servings

Ingredients

Quantity Ingredient
½ pounds Small shrimp, rinsed
1 Small Lemon rind
1 Top Lemongrass (optional)
½ teaspoon Allspice berries
2 Garlic Cloves (sliced)
3 tablespoons Oyster Sauce
5 cups Water
1 Chayote, about 3/4 lb.
6 ounces Small Mushrooms
2 teaspoons Chili-garlic paste
¼ cup Lemon juice
Cilantro Leaves to taste

Directions

1. Peel chayote and cut in ⅛-¼" dice. Peel shrimp; combine shells in a pot with lemon rind, optional lemon grass tops, allspice berries, garlic, 2 tablespoons oyster sauce, and water. Simmer, covered, for 15-20 minutes. 2. Strain shrimp broth, discarding solids. Return to the pot with the chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.

Source: Uncommon Fruits and Vegetables - A Commonsense Guide, Elizabeth Schneider

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