Thai Hot and Sour Soup

Name: Thai Hot and Sour Soup
Yield: Yield: 8 Portions
Cuisine: Thai
Ingredients: 6 kaffir lime leaves, bruised; 6 Thai bird chiles, coarsely minced; 8 oz/227 g straw mushrooms, cut in half; 4 plum tomatoes, cut lengthwise into eighths; 1 tbsp/8 g sliced galangal; 1 fl oz/30 mL vegetable oil; 2 qt/1.92 L chicken or seafood stock; 2 qt/1.92 L chicken or seafood stock; 1 tbsp/12 g palm sugar; 3 fl oz/90 mL Thai fish sauce, or as needed; 1 cup/48 g coarsely cut cilantro; 1 cup/240 mL lime juice; 2 lemongrass stalks; 1 oz/28 g Thai red curry paste; 1 lb 8 oz/680 g shrimp, 21/25 count, peel and heads on

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb 8 oz/680 g shrimp, 21/25 count, peel and heads on
2

Asia
Thailand
Fish course
Pescatarian
Spicy
Gluten-free
Street Food
South East Asia

Method

Peel and devein the shrimp. Rinse and reserve the shells and heads. Slice the shrimp in half and reserve.
Trim the lemongrass of any dried and/or discolored parts. Slice each stalk in half lengthwise and cut into 1-in/3-cm pieces. Reserve.
In a saucepan over low to medium heat, sweat the curry paste in the vegetable oil until aromatic, about 1 minute.