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Recipe Source: cdkitchen.com
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Thai-Style Hot and Sour Shrimp Soup
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If you want to get right to the real directions, just start where the paragraph says "Cut the shrimp in half..." and go from there. The rest of it is interesting but not vital to the recipe unless you are unfamiliar with some of the ingredients (but most of these ingredients are pretty common in larger grocery stores these days). The recipe itself is actually very simple with only a couple of steps and the soup is amazing!
Category: Asian Prep Time: Cook Time: Total Time:
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Serves/Makes: 6
Ready in: < 30 minutes
- 18 large shrimp, deveined, peeled, tails off if desired
- 2 tablespoons cooking oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 3 Thai red chile, minced
- 1 (3-inch length) lemongrass, tough end removed, stalk finely chopped
- 3 Makrut lime leaves, torn into quarters (also known as Kaffir lime)
- 1 teaspoon sugar
- 1/4 cup fresh lime juice
- 1/4 cup Thai fish sauce
- 4 cups chicken broth
- 18 small fresh mushrooms
Heat the oil in a large saucepan over medium heat. Add the shallot and garlic and cook, stirring frequently, until just softened. Add the chiles, lemongrass, lime leaves, and sugar. Cook, stirring frequently, for 3 more minutes. Add the lime juice, fish sauce, and the chicken broth. Bring the soup to a simmer. Add the shrimp and mushrooms and cook for 5 minutes or until the shrimp is cooked through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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