Fresh and Easy Thai Hot and Sour Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is similar to one at your local Neighborhood Market. Ingredients:
2 1/2 cups fish stock or 2 fish bouillon cubes (along with 2 1/2 cups boiling water) or 2 shrimp bouillon cubes (along with 2 1/2 cups boiling water) |
4 kaffir lime leaves |
4 slices fresh ginger (1/2 inch each) |
1 red chili, seeded sliced |
1 stalk lemongrass (whole) |
4 ounces mushrooms, sliced |
3 1/2 ounces dry rice noodles |
3 ounces baby spinach |
4 ounces tiger shrimp, cooked peeled |
2 tablespoons lemon juice |
black pepper, to taste |
Directions:
1. Put the stock, lime leaves, ginger, chili and lemongrass in a saucepan. Cover and bring to a boil. Add the mushrooms and reduce heat to a simmer. Cook for 2 minutes.
2. Break the noodles into short lengths, drop into the soup and simmer for 3 minutes. Add the shrimp and spinach and simmer for 2 minutes (until shrimp are heated thru). Add the lemon juice. Remove and discard the lemongrass stalk and season with black pepper before serving.
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