Hot and Sour Soup with Shrimp » Real Thai Recipes » Authentic Thai recipes from Thailand from www.realthairecipes.com
Description
If you're looking for a flavorful and spicy soup to warm you up on a cold day, look no further than this authentic Thai hot and sour soup. This dish is a staple in Thai cuisine and is known for its bold flavors and unique combination of sweet, sour, and spicy. In this recipe, we'll show you how to recreate this classic dish right in your own kitchen.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 30 minutes.
Ingredients
For the soup: - 1 tablespoon vegetable oil - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 small onion, chopped - 4 cups chicken or vegetable broth - 1 can coconut milk - 1 stalk lemongrass, bruised - 2-3 kaffir lime leaves - 2 tablespoons fish sauce - 2 tablespoons tamarind paste - 1 tablespoon palm sugar - 1-2 Thai chilies, chopped - 1 cup sliced mushrooms - 1 cup cherry tomatoes, halved - 1 cup sliced bell peppers - 1/4 cup chopped cilantro - 1 lime, juiced For the garnish: - 1/4 cup chopped cilantro - 1 lime, cut into wedges
Equipment
- Large pot - Wooden spoon - Chef's knife - Cutting board - Measuring cups and spoons
Method
1. In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and onion, and sauté for 2-3 minutes, until the onion is translucent. 2. Add the chicken or vegetable broth, coconut milk, lemongrass, kaffir lime leaves, fish sauce, tamarind paste, palm sugar, and Thai chilies to the pot. Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes. 3. Add the mushrooms, cherry tomatoes, and bell peppers to the pot and let the soup simmer for an additional 5-10 minutes, until the vegetables are tender. 4. Remove the lemongrass and kaffir lime leaves from the pot. Stir in the cilantro and lime juice. 5. Ladle the soup into bowls and garnish with additional cilantro and lime wedges.
Notes
- To make this recipe vegetarian or vegan, simply use vegetable broth instead of chicken broth and omit the fish sauce. - The Thai chilies in this recipe add a significant amount of heat. If you prefer a milder soup, you can reduce the amount of chilies or omit them entirely.
Nutrition Info
This recipe makes approximately 4 servings. Each serving contains: - Calories: 280 - Fat: 17g - Sodium: 1130mg - Carbohydrates: 21g - Fiber: 3g - Sugar: 9g - Protein: 11g
Recipes FAQ
Q: Can I use different vegetables in this recipe? A: Yes, you can customize this recipe to include your favorite vegetables. Just be sure to adjust the cooking time accordingly. Q: Can I make this recipe ahead of time? A: Yes, you can make this soup ahead of time and reheat it when you're ready to serve.
Recipe Tips
- Be sure to bruise the lemongrass before adding it to the soup. This will help release its flavor. - If you can't find kaffir lime leaves, you can substitute with lime zest. - If you don't have tamarind paste, you can use lime juice instead. - Adjust the amount of Thai chilies to your personal preference for spice.
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