Recipe courtesy of Lynn Kearney

Thai Soup

Save Recipe
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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;
Dairy-Free Cream of Wild Mushroom and Barley Soup
PREMIUM
Spicy Grilled Shrimp with Cucumber Cilantro Rice
PREMIUM
Thai Coconut Milk Soup with Prawns
PREMIUM
3m Easy 98%
CLASS
Thai Green Curry with Chicken and Sweet Potato
PREMIUM