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4-6 cloves garlic chopped roughly
2 pieces of ginger root about a quarter in size chopped roughly
1 bunch of green onions white part only chopped
I T olive oil
a dash of sesame oil
6 C chicken stock
1 pound of mushrooms (nice to mix button and baby portobello)
1 lb raw peeled and cleaned shrimp (I usually by the 26-30 per pound so there is less cleaning to do.)
Thai Chili Garlic Paste (optional -super hot so use sparingly)
a couple dashes of fish sauce (recommended)
green onions tops chopped
salt and pepper to taste (careful on the salt because the chicken stock may be salty)
miso- about 1 tablespoon stir in the last few minutes of simmering
Saute the garlic, ginger, and white parts of the green onion in the oils. Careful not to brown or burn them. When they have wilted a bit add the chicken stock and bring all to a boil. You can add a few shakes of fish sauce and maybe a 1/4 to 1/2 tsp on Thai chili garlic paste if you wish. Pour this broth through a strainer of some sort to make a clear broth for the soup base. Mush the softened garlic and ginger in the strainer to extract all the flavor you can.
Bring the broth back to a boil and add a pound of quartered mushrooms and a little later the pound of peeled and deveined shrimp. Cook until the shrimp is nice and pink cooked through and the mushrooms are not raw looking. This takes about 10 minutes. Chop the green parts of the green onions and put them in the soup right before serving.
You can also throw in some rice noodles near the end to make the soup more hearty. I also added some sauted zucchini and that was good to add too. This is a very flexible make to taste recipe
For a hot and sour shrimp soup add ingredients such as lemon grass and lime leaves to items to saute. After making the clear broth add lime juice and fish sauce. I also like to add about a tablespoon of miso - white in the last few minutes that the soup is simmering but not boiling.
Sue's recipe