Thai Hot & Sour Shrimp Soup* Bwht68A
Yield
2 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
shrimp
peeled and deveined |
*
|
| 3 ½ | cups |
water
|
|
| 4 | Kaffir |
kaffir lime leaves
|
*
|
| 2 | each |
lemongrass
stalks, cut 1 inch pieces and smashed. use 2 inches from base only , and discard leaves |
*
|
| ½ | cup |
mushrooms, canned
or fresh |
|
| 2 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
fish sauce
|
|
| 1 | teaspoon |
red curry paste
|
*
|
| 2 | teaspoons |
hot chili peppers
|
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
shrimp
peeled and deveined |
*
|
| 828 | ml |
water
|
|
| 4 | Kaffir |
kaffir lime leaves
|
*
|
| 2 | each |
lemongrass
stalks, cut 1 inch pieces and smashed. use 2 inches from base only , and discard leaves |
*
|
| 118 | ml |
mushrooms, canned
or fresh |
|
| 3E+1 | ml |
lime juice
|
|
| 45 | ml |
fish sauce
|
|
| 5 | ml |
red curry paste
|
*
|
| 1E+1 | ml |
hot chili peppers
|
|
| 15 | ml |
cilantro
chopped |
|
Directions
In a medium saucepan, bring water to a boil over high heat.
Stir in the curry paste, lime leaves and lemongrass.
Bring to a boil again and add shrimps and mushrooms.
Cook just until the shrimps are done but not overcooked.
Stir in fish sauce and remove from heat.
Spoon the soup into a serving bowl and add lime juice, stir to mix well.
Sprinkle chilies and cilantro leaves before serving.
Serve hot with cooked rice.
NOTE:
Boneless chicken pieces may be used instead of shrimps.
Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.
