Originating in Thailand, this soup is a hot and sour bowlful of local ingredients like Thai chili peppers and lemongrass. These are available in Asian markets, but we have swaps that are easier to find in a pinch.

Laura Marzen
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
40 mins
Servings:
4
Yield:
8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. Dutch oven combine stock, galangal, and lemongrass. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Strain through a fine-mesh sieve into a bowl; discard solids.

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  • In Dutch oven heat oil over medium. Add mushrooms, onion, chile peppers, and garlic; cook 5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes. Stir in chili-garlic sauce; return strained stock. Bring to boiling. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.

  • Top servings with cilantro and, if desired, lime leaves. Serve with lime wedges.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

181 calories; total fat 4g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 183mg; sodium 882mg; potassium 763mg; carbohydrates 9g; fiber 2g; sugar 6g; protein 29g; trans fatty acid 0g; vitamin a 1384IU; vitamin c 20mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 55mcg; vitamin b12 0mcg; calcium 125mg; iron 1mg.
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