One thing that I LOVE about the accountability groups we run is the constant sharing of ideas, recipes, and support. A large part of my cooking inspiration comes from those that are participating in the group. They post photos of their meals and I often try them myself or think, “what can I do with that to make it something that I know we will enjoy?”
One of our recent members posted several recipes this week and one of them was this Vietnamese Hot & Sour soup from (www.home.com). Most of the ingredients were in line with what we eat and the prep appeared to be very SIMPLE which is another big requirement for me. So, with a few tweaks here and there and the addition of shrimp for a protein, I present this delicious Vietnamese Hot & Sour Shrimp Soup recipe!!
Vietnamese Hot & Sour Shrimp Soup
- 1 lb Shrimp (shelled, deveined, and tail off)
- ½ White Onion, sliced thinly
- 1 tsp vegetable or olive oil
- 5 cloves garlic chopped
- 2 Cups Shiitake Mushrooms
- 3 Cups Small Cherry Tomatoes
- 1 Tbsp Honey
- Salt & Pepper; to taste
- 4 cups Low Sodium Vegetable Stock
- 1 Cup of Water
- 1 Tsp Tamari (or Soy Sauce)
- 1 Tbsp Lime Juice
- Cilantro; optional
- Spring Onion; optional
- In a Medium Saute pan, heat oil over medium and add sliced onions. Saute until tender, stirring often, about 4 - 5 minutes.
- Add garlic and mushrooms and saute until mushrooms tender, about 3-4 more minutes.
- Transition onion, garlic, and mushrooms to a Medium Sauce pan and use that sauté pan to cook shrimp until no longer pink; about 8 minutes.
- Add tomatoes, honey, salt and pepper to sauce pan with onions, mushrooms, and garlic. Saute until tomatoes start to get tender, about 2-3 minutes.
- Add vegetable stock, water and Tamari, along with cooked shrimp and lime juice. Bring to a boil, and let simmer for 3-4 minutes. Taste and add Salt & Pepper as needed.
- Serve with chopped cilantro and spring onions. Add chili flakes for an extra pop of heat!
- 1 Red = Shrimp
- 2 Green = Broth & Veggies
- 1 tsp = Oil