Thai Hot & Sour Shrimp Soup

Thai Hot & Sour Shrimp Soup
Photo by Alan Richardson

Ingredients

  • ½ tsp. chile paste
  • 3 thin slices fresh or frozen galangal (or 2 thin slices fresh, peeled ginger)
  • 1 stalk lemongrass, bruised with the side of a knife and cut into 1-inch pieces on the diagonal
  • 6 cups homemade or low-salt chicken broth
  • ½ cup drained canned straw mushrooms (or 3 oz. white mushrooms, quartered)
  • 4-½ tsp. granulated sugar
  • ½ tsp. crushed red pepper flakes
  • + 10 more ingredients
    • 5 fresh cilantro sprigs, chopped
    • ¼ cup fresh lime juice
    • 5 fresh basil leaves, chopped
    • 2 Tbs. fish sauce
    • 2 plum tomatoes, seeded and chopped
    • ½ lb. raw shrimp, shelled and deveined
    • 1 scallion (white and green parts), coarsely chopped
    • 2 kaffir lime leaves, cut in half (optional)
    • 1 Tbs. vegetable oil
    • 1 tsp. finely chopped garlic

In a saucepan, heat the oil over moderate heat. Add the garlic, chile paste, and red pepper flakes. Stir until fragrant, about 1 minute. Add the galangal and lemongrass; stir until the ingredients are lightly browned, about 2 minutes. Add the chicken broth and simmer for 15 to 20 minutes. Bring ...

View full recipe at Fine Cooking

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