Hot and Sour Thai Soup

Nicole Bredeweg

By
@nikkitten

I LOVE cooking, and eating, and trying new recipes, and ethnic cuisine, and. . . You get the idea. But I was baffled by Thai cooking. So I took a class from one of our local chef's. This was one of the fabulous dishes that we had. . .


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Rating:

Comments:

Serves:

4

Method:

Stove Top

Ingredients

2 qt
chicken broth
2 stick
fresh lemongrass, sliced on a bias into 2" pieces
4
kaffir lime leaves or
4 tsp
lime zest
1
inch piece of galangal or ginger, sliced
2
red chilies, sliced
1 1/2 tsp
sugar
8 oz
can of straw mushrooms, rinsed and halved
1 lb
large shrimp, peeled, tails on
2
limes, juiced
2
green onions, sliced
1
handful fresh cilantro, chopped

Directions Step-By-Step

1
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
2
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass, lime leaves, galangal, and chilies are for flavor only and should be avoided when eating the soup.

About this Recipe

Main Ingredient: Seafood
Regional Style: Thai