Thai-Style Hot and Sour Soup

Makes 8 servings

Ingredients

  • 4 oz small medium shrimp (41/50), peeled, deveined, and butterflied
  • 2 oz thin rice noodles (rice vermicelli)
  • 2 qt Chicken Broth or fish stock
  • 1 lemongrass stalk, cut into 2-inch pieces, smashed
  • 1/4 cup nam pla (Thai fish sauce)
  • 2 tablespoons chile oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lime zest plus 1 tbsp fresh lime juice
  • 1/2 cup pickled Thai chile
  • 1/3 cup rinsed and drained canned straw mushrooms
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 1/4 cup chopped cilantro

Directions

  1. Bring a pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a colander, and reserve the boiling water. Rinse the shrimp under cold running water to stop the cooking, drain, and reserve.
  2. In the same pot of boiling water, cook the noodles until tender, 2 to 3 minutes. Drain, rinse under cold running water, drain, and reserve.
  3. In a soup pot, combine the chicken broth or fish stock with the lemongrass, fish sauce, chile oil, lemon juice, lime zest, lime juice, pickled chile, and mushrooms. Bring the broth to a simmer over medium to medium-high heat and simmer for 10 minutes. Using tongs, remove the lemongrass. Season with salt and pepper.
  4. To serve, place a few shrimp and some of the noodles in each bowl. Ladle the soup over the noodles and garnish with the cilantro.

CIA FOODIES


Thai-Style Hot and Sour Soup

Thai-Style Hot and Sour Soup
Makes 8 servings

Ingredients

  • 4 oz small medium shrimp (41/50), peeled, deveined, and butterflied
  • 2 oz thin rice noodles (rice vermicelli)
  • 2 qt Chicken Broth or fish stock
  • 1 lemongrass stalk, cut into 2-inch pieces, smashed
  • 1/4 cup nam pla (Thai fish sauce)
  • 2 tablespoons chile oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lime zest plus 1 tbsp fresh lime juice
  • 1/2 cup pickled Thai chile
  • 1/3 cup rinsed and drained canned straw mushrooms
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 1/4 cup chopped cilantro

Directions

  1. Bring a pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a colander, and reserve the boiling water. Rinse the shrimp under cold running water to stop the cooking, drain, and reserve.
  2. In the same pot of boiling water, cook the noodles until tender, 2 to 3 minutes. Drain, rinse under cold running water, drain, and reserve.
  3. In a soup pot, combine the chicken broth or fish stock with the lemongrass, fish sauce, chile oil, lemon juice, lime zest, lime juice, pickled chile, and mushrooms. Bring the broth to a simmer over medium to medium-high heat and simmer for 10 minutes. Using tongs, remove the lemongrass. Season with salt and pepper.
  4. To serve, place a few shrimp and some of the noodles in each bowl. Ladle the soup over the noodles and garnish with the cilantro.

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