Amazing Thai Hot Sour Soup Recipes

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
• Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

Steps:

• Peel and devein shrimp, reserving shells.
• Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

Steps:

• Peel the shrimp and reserve the shells. De-vein the shrimp, cover and chill until needed.
• Heat the oil in a large pot and stir-fry the shrimp shell for 3-4 minutes until they turn pink. Add the lemon grass, lime leaves, chili and stock. Pare a strip of zest from the lime and add to the pot.
• Bring to a boil, then lower the heat, cover and simmer for about 20 minutes.
• Strain the liquid and pour it back into the pot. Squeeze the juice from the lime and add to the pot with fish sauce and salt and pepper to taste.
• Return to a boil, lower the heat, add the shrimp and simmer for 2-3 minutes.
• Add the thinly sliced chili and scallion. Sprinkle with cilantro and serve.