Thai Soup

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 to 6 servings

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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    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.
    very tasty
    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.
    My husband and I had eaten a Thai soup in Quebec at a little restaurant for lunch. The soup was so delicious that we went back for dinner to have more only to find it was not served at dinner. I have been searching for a recipe that would duplicate it and this is as close as it comes. I made a couple of additions of my own and it was scrumptious.
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