HOT AND SOUR PRAWN SOUP
This is another classic Thai recipe you will enjoy cooking and eating time and time again. Seafood soup is probably the most popular and well-eaten soup in Thailand. I enjoy eating soups of all varieties because soups help me stay full without eating a lot of calories.
Sometimes, I have a little bread or rice noodles on the side, most times I skip. You can even try it with coconut rice. What is most important is to create a balance. Having a low-calorie lunch today can allow you to eat that slice of cake over the weekend without feeling any guilt.
Let’s make it a small slice though. I especially like that I can make this soup ahead of time and serve later. It tastes even better the next day, but make sure you leave the shrimps out until you are ready to serve. Once ready, add shrimp and simmer till shrimps are pink.Enjoy this delightful Thai recipe. So yummy! I once had it with my special Thai fried rice. It is a great accompaniment.
1 lb jumbo shrimp, shelled (keep shells)
4 cups chicken stock (you can substitute with vegetable stock)
3 lemongrass stalks (check your local Chinese/Thai grocery stores)
10 makrut lime (kaffir lime) leaves. halved
16oz fresh mushrooms, sliced
3 tbsp fish sauce
1/4 cup lime juice
2 tbsp scallions, chopped
1 tbsp cilantro
4 Thai chilies, seeded and chopped
salt & black pepper
Bring stock to a boil in a large pan, add rinsed shrimp shells. Using the blunt end of a chopping knife, bruise the lemongrass stalks and add them to the stock. Add 1/2 of the lime leaves too. Simmer on low heat for 5-6 minutes.
Watch for a color change.Once the lemongrass stalks change color, and the stalk is fragrant, strain the stock.
Return stock to the pan and reheat. Add mushrooms and shrimp and cook until shrimp turn pink. Stir in the fish sauce, chilies, lime juice, scallions, coriander, and the rest of the lime leaves.
Taste the soup and adjust the seasoning. You want a hot and sour, yet salty and spicy taste.
Tip: If you don’t have a Thai grocery store in your area, try Thai grocery.
I really hope you enjoy this wonderful Thai recipe which I have made a staple in my diet. Please share with someone else and remember to comment. I’d like to hear your feedback. Happy Wednesday folks!
Meet the Author
Hey, I'm Neema. A mom, wife and self-proclaimed foodie. Lately, I've seen such a HUGE upward trend in blogging. Without hesitation, I decided to pack all my knowledge of parenting, recipes and more in this tiny little site.Learn more
*You will receive the latest news and updates on your favorite topics!