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Hot And Sour Thai Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Thai
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Gourmet

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