Prep 20 mins
Cook 30 mins
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.
- 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
- In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
- Reduce heat and simmer 5 minutes.
- Strain through a fine sieve and return to pot.
- Trim dry ends off lemongrass and peel away any tough outer leaves.
- Cut into 1" lengths and add to pot.
- Add fish, corn, mushrooms and green onions.
- Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
- Stir in red pepper, coriander, lime rind and juice.
This recipe makes nice soup. I used shrimp, and scaled the recipe for fewer diners. I did seem to need a little more liquid for my scaled recipe, but made up for that with the seasonings. I used canned straw mushrooms, which I left whole. I also left the baby corn whole. After tasting the soup, I added some fish sauce, which I feel is an important ingredient. I did use lime zest and juice, but think a kaffir lime leaf or 2 would add a lot to this. Thank you for sharing this recipe with us.