Hot Spicy Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 129 |
| pro | 12 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 16 g |
| fibre | 5 g |
| chol | 17 mg |
| sodium | 748 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 23 |
| vit A | 41 |
| vit C | 28 |
| folate | 10 |
This soup is reminiscent of the hot and tangy Tom Yum soup available in Thai restaurants. It's loaded with authentic Thai flavours but can be made with mainstream ingredients. If your supermarket doesn't carry lemongrass, use 1/2 tsp (2 mL) finely grated lemon rind.
Ingredients
- 2 cups chicken stock
- 6 slices gingerroot
- 6 garlic cloves, sliced
- 6 dried hot red peppers
- 1 tsp granulated sugar
- 1 stalk lemongrass
- 8 oz large shrimp, (peeled and deveined), or catfish fillets cut in chunks
- 1 can baby corn, drained and halved
- 1 cup button mushrooms, halved
- 2 green onions, thinly sliced
- 1/4 sweet red pepper, chopped
- 1/2 cup chopped fresh coriander
- 1/2 tsp grated lime rind
- 2 tbsp lime juice
Preparation
In saucepan, bring chicken stock, 2 cups (500 mL) water, ginger, garlic, hot peppers and sugar to boil. Reduce heat and simmer for 5 minutes. Strain through fine sieve and return to pot.
Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch (2.5 cm) lengths; add to pot. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Add fish, corn, mushrooms and green onions; bring to simmer and simmer until fish flakes easily when tested, about 3 minutes. Stir in red pepper, coriander and lime rind and juice.
Source : Canadian Living Magazine: March 2004
- Keywords : Soup; Boil; Limes; Garlic; Ginger; Chicken broth; Shrimp; Mushrooms; Green onions; Coriander;
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