Hot Spicy Soup
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
Nutrition- 2cups chicken stock
- 2cups water
- 6slices gingerroot
- 6sliced garlic cloves
- 6dried hot red chili peppers
- 1teaspoon sugar
- 1stalk lemongrass
- 8
- 398ml drained and halved baby corn
- 1cup halved button mushroom
- 2thinly slied green onions
- 1⁄4cup chopped sweet red pepper
- 1⁄2cup chopped fresh coriander
- 1⁄2teaspoon grated lemon rind
- 2tablespoons lime juice
DIRECTIONS
- 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.