Just the name of this soup makes my mouth water. A traditional Thai dish, it has all the things that make eating a joy – the perfect blend of spicy, sweet, salty and sour, and an aroma that makes me want to stick my face in the pot when I’m cooking.
Thai-Style Hot & Sour Shrimp Soup
3/4lb medium shrimp, in shell
1T canola oil
1T Thai chili paste, or Asian chili paste
1t cilantro stems, chopped
8C chicken stock, low sodium
6 lemon grass stalks cut in 3″ lengths, bruised
3 slices galangal (or ginger root) cut into 1/8″ thick coins
10 Kaffir lime leaves, bruised
2 plum tomatoes, cut into 1″ pieces
1/2C shiitake mushrooms, cut in slices
1/4C fish sauce
1/4C lime juice, fresh
1/4C cilantro leaves, chopped
Peel and devein the shrimp, rinse, drain, saving the shells. In a large pot, heat the oil, add the shells and cook, stirring constantly, for about 30 seconds. Add the chili paste, cilantro steams and stock, bring to a boil. Simmer for 10 minutes, then strain into a new pot. (Insert face in pot here!)
Add the lemon grass, galgangal and lime leaves, simmer for 10 minutes. Add the tomatoes, mushrooms and fish sauce. Bring to a simmer then add the shrimp and most of the lime juice. Taste; adjust the seasoning with more fish sauce and lime juice. Serve.
Don’t expect leftovers.
Calories: 129, Sat Fat: 0.73, Carbs: 7.2, Protein: 14.78
Recipe: Robert Danhi, Kitchen & Cook Magazine, Feb. 2005
Photo: courtesy templeofthai.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. All rights reserved, 2012