Hot Spicy Soup

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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.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 129
pro 12 g
total fat 3 g
sat. fat trace
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%

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.

Additional Information

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Source

Canadian Living Magazine: March 2004




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