Sweet-and-Sour Shrimp Soup

Ingredients

For the broth:

• 3 pounds medium shrimp, shells on
• 2 tablespoons vegetable oil
• 1 stalk lemongrass, smashed
• 1 2-inch piece ginger
• ½ teaspoon dried chili powder
• 1 cup tomatoes, chopped and stewed

For the soup:

• 1 tablespoon roasted sesame-seed oil
• 2 cups 1/2-inch chunks fresh pineapple
• 2 teaspoons Vietnamese fish sauce
• 4 scallions, julienned
• 2 ½ teaspoons lime juice
• ¾ teaspoons sugar
• Salt and freshly ground black pepper to taste
• ½ cup cilantro leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    450 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 69 grams protein; 547 milligrams cholesterol; 814 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 7 cups

Preparation

1. To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
2. To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

1 hour 30 minutes