Hot Spicy Soup
This soup is like the hot and tangy Tom Yum soup served in Thai restaurants. If your grocer doesn't carry lemongrass, use 1/2 tsp finely grated lemon rind. Make ahead and let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate up to 2 days.
Ingredients
6 serv.- chicken stock↗2 cups
- water↗2 cups
- gingerroot6 slices
- garlic cloves6
sliced
- hot red chili peppers↗6
dried
- sugar↗1 teaspoon
- lemongrass1 stalk
- chunked catfish fillets or peeled and devined shrimp8 ounces
- baby corn398 ml
drained and halved
- button mushroom1 cup
halved
- green onions2
thinly slied
- sweet red pepper1⁄4 cup
chopped
- fresh coriander1⁄2 cup
chopped
- lemon rind1⁄2 teaspoon
grated
- lime juice↗2 tablespoons
Step-by-step instructions
- 1
In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
- 2
Reduce heat and simmer 5 minutes.
- 3
Strain through a fine sieve and return to pot.
- 4
Trim dry ends off lemongrass and peel away any tough outer leaves.
- 5
Cut into 1" lengths and add to pot.
- 6
Add fish, corn, mushrooms and green onions.
- 7
Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
- 8
Stir in red pepper, coriander, lime rind and juice.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App