Hot and Sour Soup (Nigella Lawson) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 1/2 cups chicken stock |
1 heaping tablespoon tom yam hot and sour paste |
4 kaffir lime leaves, finely chopped, optional |
1 stalk lemongrass, bottom, inner part only, roughly chopped |
1 lime, juiced |
4 tablespoons fish sauce (nam pla) |
2 to 3 small jalapenos or fresh red or green chiles, finely chopped |
1 teaspoon sugar |
1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered |
1 pound (2-ounce) peeled, raw shrimp |
5 (1-inch) pieces small scallions, sliced thin |
1 bunch cilantro, leaves chopped |
Directions:
1. In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
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