Thai Soup

Recipe courtesy Lynn Kearney

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Rated 4 stars out of 5
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  • Read 4 Reviews
Total Time:
45 min
Prep
10 min
Cook
35 min
Yield:
4 to 6 servings
Level:
--
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 shallot, peeled and sliced
  • 1 (2-inch piece) ginger, sliced
  • 2 fresh serrano chiles seeded, sliced (wear gloves)
  • 4 stalks lemon grass, white part sliced
  • Juice and coarse zest of 1 lime
  • 2 tablespoons fish sauce
  • 8 cups chicken stock
  • 1 pound medium/large shrimp, shelled
  • 1/4 pound enoki mushrooms
  • Salt and white pepper, to taste
  • Garnish: cilantro sprigs

Directions

Heat a wok and coat with vegetable oil. Add shallot and saute until it begins to turn brown. Add ginger, chilies, lemon grass and lime and saute until fragrant. Add fish sauce and scrape up any brown bits. Add chicken stock, reduce heat and simmer for 20 minutes. Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add shrimp and enoki mushrooms. Cook until shrimp turn pink. Season and drop cilantro sprigs in soup be

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Newest Ratings and Reviews

Read all 4 reviews

  • on January 19, 2010

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    I had a request for this soup from a sick friend. Made right it is a flavor explosion. I just use one tablespoon of fish sauce. I love the mushrooms but you could also add noodles for the same texture.

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  • on March 20, 2006

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    very tasty

    people found this review Helpful.
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  • on May 17, 2005

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    We love Thai soup, but this recipe had too much fish sauce that overwhelmed this dish. I would also replace the enoki mushrooms because of the expense and use regular button mushrooms instead.

    people found this review Helpful.
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