Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 6 1/2 cups chicken stock; 1 heaping tablespoon tom yam hot and sour paste; 4 kaffir lime leaves, finely chopped, optional; 1 stalk lemongrass, bottom, inner part only, roughly chopped; 1 lime, juiced; 4 tablespoons fish sauce (nam pla); 2 to 3 small jalapenos or fresh red or green chiles, finely chopped; 1 teaspoon sugar; 1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered; 1 pound (2 ounces) peeled, raw shrimp; Five 1-inch pieces small scallions, sliced thin; 1 bunch cilantro, leaves chopped

Recipe courtesy of Nigella Lawson

Watch how to make this recipe.

Hot and Sour Soup

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

188

Total Fat

4

Saturated Fat

1

Carbohydrates

16

Dietary Fiber

1

Sugar

7

Protein

24

Cholesterol

130

Sodium

1410

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

188

Total Fat

4

Saturated Fat

1

Carbohydrates

16

Dietary Fiber

1

Sugar

7

Protein

24

Cholesterol

130

Sodium

1410

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

6 1/2 cups chicken stock

1 heaping tablespoon tom yam hot and sour paste

4 kaffir lime leaves, finely chopped, optional

1 stalk lemongrass, bottom, inner part only, roughly chopped

1 lime, juiced

4 tablespoons fish sauce (nam pla)

2 to 3 small jalapenos or fresh red or green chiles, finely chopped

1 teaspoon sugar

1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered

1 pound (2 ounces) peeled, raw shrimp

Five 1-inch pieces small scallions, sliced thin

1 bunch cilantro, leaves chopped

Directions

In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.