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Hot And Sour Thai Soup

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  Lemongrass stalk 1
  Water/Chicken stock 1 Quart
  Minced coriander root 1 Tablespoon
  Peppercorns 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), peeled
  Fresh squeezed lime juice 3 Tablespoon
  Hot chilies 2 , loose seeds removed (Fresh)
  Kaffir lime leaves 2
  Shrimp 1 Pound, peeled and deveined
  Sliced mushrooms 1 Cup (16 tbs)
  Fish sauce To Taste
  Sliced green onions 1 Tablespoon (For Garnish)

1. Cut top of lemongrass stalk into 2-inch (5-cm) sections, pound lightly with side of knife blade, and simmer in stock 15 minutes. Slice remaining lemongrass as finely as possible.
2. In a mortar or blender, combine sliced lemongrass, coriander root, peppercorns, and garlic and pound or blend to a paste. Moisten with a little lime juice if necessary.
3. Strain stock and discard lemongrass. Return stock to pan and add paste, chiles, lime leaves, and remaining lime juice. Simmer 5 minutes, add shrimp and mushrooms, and simmer until shrimp turns pink and opaque. Season to taste with fish sauce and garnish with green onions.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 537 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 762.1 mg31.8%

Total Carbohydrates 18 g5.9%

Dietary Fiber 1.6 g6.5%

Sugars 2.4 g

Protein 94 g188.1%

Vitamin A 53.8% Vitamin C 141.9%

Calcium 28.5% Iron 67.5%

*Based on a 2000 Calorie diet

Hot And Sour Thai Soup Recipe