Hot Spicy Soup
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% |
Suggested Recipes
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2 cups (500 mL) chicken stock
6 slices gingerroot
6 cloves garlic, sliced
6 dried hot red peppers
1 tsp (5 mL) granulated sugar
1 stalk lemongrass
8 oz (250 g) catfish fillets, cut in chunks, or large shrimp, peeled and deveined
1 can (398 mL) baby corn, drained and halved
1 cup (250 mL) button mushrooms, halved
2 green onions, thinly sliced
Quarter sweet red pepper, chopped
1/2 cup (125 mL) chopped fresh coriander
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) 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.
Additional Information
Source
Canadian Living Magazine: March 2004
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