Hot Spicy Soup
- Portion size: 6
This recipe makes 6 servings
|Per serving: about||-|
|total fat||3 g|
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.
- 2 cups 2cupschicken stock
- 6 slices 6slicesgingerroot
- 6 6garlic clovegarlic cloves, sliced
- 6 6dried hot red pepperdried hot red peppers
- 1 tsp 1tspgranulated sugar
- 1 stalk 1stalklemongrass
- 8 oz 8ozlarge shrimp, (peeled and deveined), or catfish fillets cut in chunks
- 1 can 1canbaby corn, drained and halved
- 1 cup 1cupbutton mushroombutton mushrooms, halved
- 2 2green oniongreen onions, thinly sliced
- 1/4 1/4sweet red peppersweet red peppers, chopped
- 1/2 cup 1/2cupchopped fresh coriander
- 1/2 tsp 1/2tspgrated lime rind
- 2 tbsp 2tbsplime juice
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