hot and sour thai soup
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. . .
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 quarts chicken broth
- 2 sticks fresh lemongrass, sliced on a bias into 2" pieces
- 4 - kaffir lime leaves or
- 4 teaspoons lime zest
- 1 - inch piece of galangal or ginger, sliced
- 2 - red chilies, sliced
- 1 1/2 teaspoons sugar
- 8 ounces can of straw mushrooms, rinsed and halved
- 1 pound large shrimp, peeled, tails on
- 2 - limes, juiced
- 2 - green onions, sliced
- 1 - handful fresh cilantro, chopped
How To Make hot and sour thai soup
-
Step 1Bring 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.
-
Step 2Uncover 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Other Soups
Category:
Vegetable Soup
Keyword:
#thai
Keyword:
#Ethnic
Keyword:
#Tom Yum Goong
Keyword:
#Hot and Sour
Ingredient:
Seafood
Culture:
Thai
Method:
Stove Top
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