HOT SPICY SOUP

Hot Spicy Soup image

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.

Provided by franrobson

Categories Catfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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.

*** Explore more Hot Spicy Soup Recipes »

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