Hot and Sour Soup

Published June 20, 2011 by crazyphoenix

Ingredients:

  • 6½ cups chicken stock
  • 1 heaping tablespoon torn yam hot and sour paste
  • 4 kaffir lime leaves, finely chopped, optional
  • 1 stick lemongrass, tender inner part only, roughly chopped
  • Juice of 1 lime
  • 4 tablespoons fish sauce (nam pla)
  • 2–3 small jalapenos or fresh red or green chillies, finely chopped
  • 1 teaspoon sugar
  • 1½ cups plus 2 tablespoons straw or button mushrooms, halved or quartered according to size
  • 1 pound 2 ounces peeled raw shrimp, thawed if frozen
  • 5 small scallions, cut into short lengths and then into strips
  • Small bunch cilantro, chopped

Directions:

  1. Heat the stock and torn yam paste in a decent-sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chillies and sugar.
  2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2–3 minutes, or until the shrimp are cooked but still tender.
  3. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want.

 

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