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Prep 20 mins
Cook 20 mins
This is called hot and sour shrimp soup but has a mildly sweet undertone from the pineapple. Really good!
- 4 ounces thin egg noodles
- 1 tablespoon vegetable oil
- 1⁄2 cup sliced fresh mushrooms
- 2 cloves garlic, chopped
- 1 large tomatoes, cut into wedges
- 1 cup fresh pineapple chunk
- 1 stalk celery, sliced
- 2 tablespoons white sugar
- 3 cups chicken broth
- 3 cups water
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 lb large shrimp, peeled and deveined
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄2 cup bean sprouts
- 1 green onion, thinly sliced
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8-10 minutes or until al dente; drain.
- Heat oil over medium heat in a large saucepan.
- Cook mushrooms and garlic in oil until soft.
- Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften.
- Stir in chicken broth and water and bring to a boil.
- Reduce heat and stir in lime juice and soy sauce and simmer 5 minutes.
- Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink.
- Stir in bean sprouts, onion and reserved noodles.
- Heat through and serve.
Pretty easy to put together. Since this recipe has an Asian flair, I used reconstituted Shitake instead of fresh sliced button mushrooms. I also substituted a hefty teaspoon of Indonesian hot pepper condiment (Sambal Oelek) in place of the pepper flakes. My wife usually is critical of me trying out new recipes, but she loved this one. I would have to say that the pineapple swayed her taste buds. This is a tasty soup!