Hot Spicy Soup

Hot Spicy Soup 580 Author: Canadian Living Credits: Hot Spicy Soup 580

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2004

Ingredients

  • 1 teaspoon granulated sugar
  • 2 cups chicken stock
  • 6 slices gingerroot
  • 6 garlic cloves sliced
  • 6 dried hot red peppers
  • 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 mushroom halved
  • 2 green onions thinly sliced
  • 1/4 sweet red pepper chopped
  • 1/2 cup chopped fresh coriander
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons lime juice

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 748 mg
  • Protein 12 g
  • Calories 129.0
  • Total fat 3 g
  • Cholesterol 17 mg
  • Saturated fat trace
  • Total carbohydrate 16 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 41.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hot Spicy Soup

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