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.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

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

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.

    Advertisement
  • 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; fat 4g; cholesterol 183mg; saturated fat 3g; carbohydrates 9g; insoluble fiber 2g; sugars 6g; protein 29g; vitamin a 1384IU; vitamin c 19.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.2mg; folate 54.9mcg; sodium 882mg; potassium 763mg; calcium 125mg; iron 1.3mg.
Advertisement