Thai Hot And Sour Shrimp Soup
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Lime Juice2 tsps
Vegetable Oil4 cups
Chicken Stock2 medium
Shallot (coarsely chopped)1 cup
Straw Mushroom (rinsed)Directions:
1
In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass
2
Mix well and let marinate while you prepare the soup
3
In a large saucepan heat oil over high heat
4
Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown
5
Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil
6
Reduce heat to simmering, cover and cook 30 minutes
7
Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids
8
Heat over medium-high heat and add remaining 2 tablespoons lime juice
9
Remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well
10
To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through