Photo: Hot and Sour Soup Recipe
Ingredients
- 6 1/2 cups chicken stock
- 1 heaping tablespoon tom yam hot and sour paste
- 4 kaffir lime leaves, finely chopped, optional
- 1 stalk lemongrass, bottom, inner part only, roughly chopped
- 1 lime, juiced
- 4 tablespoons fish sauce (nam pla)
- 2 to 3 small jalapenos or fresh red or green chiles, finely chopped
- 1 teaspoon sugar
- 1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered
- 1 pound (2-ounce) peeled, raw shrimp
- 5 (1-inch) pieces small scallions, sliced thin
- 1 bunch cilantro, leaves chopped
Directions
In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
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By elizabethharper
Savannah, GA
on August 26, 2012
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Divine! We upped the peppers just because our garden is overflowing this time of year, and we decreased the chicken broth just because I only had the one 4 cup carton. I also used baby bellow mushrooms because they were on sale. My family LOVES it! Thanks for an awesome recipe!
By angelina.kulbic...
Little Falls, NJ
on December 20, 2010
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I skip the lime leaves and lemongrass because they are hard to find and it's still freaking awesome. I serve it over 1/2 cup of brown rice to bulk it up a bit. So good! I've been making it for years.
By Blythe7
Belmont, CA
on March 24, 2008
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Delightful soup! I have made Thai recipes before and my Thai friend advised me to use the peel of a lime when you cannot get kaffir lime leaves. It works pretty well.
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