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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
2 cups chicken stock |
2 cups water |
6 slices gingerroot |
6 sliced garlic cloves |
6 dried hot red chili peppers |
1 teaspoon sugar |
1 stalk lemongrass |
8 ounces chunked catfish fillets or 8 ounces peeled and devined shrimp |
398 ml drained and halved baby corn |
1 cup halved button mushroom |
2 thinly slied green onions |
1/4 cup chopped sweet red pepper |
1/2 cup chopped fresh coriander |
1/2 teaspoon grated lemon rind |
2 tablespoons lime juice |
Directions:
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.
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