Hot and Sour Shrimp Soup

By Cooky

Ingredients

• 340 g package frozen uncooked large shrimp, peeled
• 900 mL carton chicken broth
• 14 g package dried oyster mushrooms or 8 ounce package sliced button mushrooms
• 2 tablespoons minced fresh ginger or 1 1/2 teaspoons grated fresh ginger
• 3 tablespoons white vinegar
• 1 teaspoon granulated sugar
• 1/8 to 1 teaspoon hot red chili flakes
• 1 teaspoon dark sesame oil
• 1 inch bundle of six rice stick noodles, about 50 g
• 2 green onions, sliced

Preparation

Step 1

Thaw shrimp following package directions. Combine broth, mushrooms and ginger in a large saucepan stop stir in vinegar, sugar 1/4 teaspoon chili flakes and sesame oil. Bring to a boil. Break noodles so they are about 4 inches long. Separate and add to soup. Simmer, uncovered, over medium heat for 4 min. Stir often noodles separated. Then stirring shrimp. Cover and continue simmering just until shrimp are bright pink and noodles tender, about three more minutes. Taste and add remaining chili flakes or more sesame oil if you like. Stir in onion.