epicurious4.0
Sweet-and-Sour Shrimp Ball Soup
Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor.
👥 4 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
📝 Preparation Steps
1
Combine 1 lemongrass stalk, bottom third only, tough outer layers removed, 2 scallions, thinly sliced, 2 garlic cloves, smashed, one 1" piece ginger, peeled, left whole, 2 Tbsp. soy sauce, 2 Tbsp. fish sauce, and 2 tsp. honey in a medium pot. Pour in 1 quart low-sodium chicken broth and 1½ cups water and bring to a simmer. Cook, stirring occasionally, ⏱️ 20 minutes.
lemongrass stalk, bottom third only, tough outer layers removed1. soy sauce, divided3 Tbsp. fish sauce2 Tbsp. honey2 tspquart low-sodium chicken broth1
2
Meanwhile, pulse 1 lb. large shrimp, peeled, deveined, in a food processor until mostly smooth; transfer to a small bowl. Mix in 2 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, 1 Tbsp. finely chopped cilantro, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 2 Tbsp. water, and remaining 1 scallion, thinly sliced, until thoroughly combined.
. large shrimp, peeled, deveined1 lb. finely chopped cilantro1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Using damp hands, roll shrimp mixture between your palms into golf-ball-size balls (about 1½"); transfer to a plate as you go.
4
Remove lemongrass and ginger from broth; discard. Gently drop shrimp balls into broth; add 3 heads of baby bok choy (about 8 oz.), leaves separated, torn. Cook over medium-low heat, stirring occasionally, until shrimp balls are opaque throughout and bok choy is tender, about ⏱️ 3 minutes. Stir in 2 Tbsp. fresh lime juice and remaining 1 Tbsp. soy sauce; remove from heat.
heads of baby bok choy (about 8 oz.), leaves separated, torn3. fresh lime juice2 Tbsp. soy sauce, divided3 Tbsp
5
Ladle soup into bowls and serve with lime wedges.
Lime wedges (for serving)
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