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The incredibly flavorful Thai Hot & Sour Soup has only 143 calories per serving and takes a mere half-hour to prepare. Photo courtesy Turner Publishing Company.
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January 2010

Product Reviews / Main Nibbles / Soups & Stocks

Healthy Soup Recipes

Page 6: Thai Hot & Sour Soup With Shrimp, Ginger & Lime

 

This is Page 6 of a 7-page article. Click on the black links below to view the other pages.

 

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Thai Hot & Sour Soup With Shrimp, Ginger & Lime

Thai red curry paste adds so much to the ready-made broth in this recipe. If you don’t like Indian curry, try Thai curry anyway; it’s quite different from the former. It comes in small jars and can be found in the Asian food section of the grocery store, or you can order it online. Curry pastes keep in the refrigerator for several months.

Recipe yields 6 servings. Calories per serving: 143.

Ingredients

  • 1 tablespoon canola oil
  • 1-½ tablespoons bottled Thai red curry paste
  • 5-¼ cups low-sodium chicken broth
  • 2 teaspoons finely grated lime zest
  • 3 tablespoons minced peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (e.g., naam pla)
  • 1-½ teaspoons sugar
  • 2 tablespoons cornstarch
  • 1 pound fresh or frozen (thawed) medium shrimp, peeled, deveined
    and halved lengthwise
  • 4 ounces shiitake (or white) mushrooms, stemmed and sliced thin
  • 4 cups napa cabbage, cut crosswise into 1/8-inch-thick slices
  • 1/3 cup chopped fresh cilantro leaves
  • 2 green onions, trimmed and thinly sliced
  • Optional: thinly sliced red chiles

Preparation

  1. Heat the oil in a heavy, large saucepan set over medium heat. Add the curry paste and stir until it begins to stick to the pan, about 4 minutes.
  2. Stir in the broth, lime zest, and ginger. Bring to a boil. Reduce the heat to medium and simmer 5 minutes.
  3. In a small bowl, whisk the lime juice, fish sauce, sugar and cornstarch until blended.
  4. Add the shrimp, mushrooms and lime juice mixture to the pan. Cook until the shrimp begin to turn pink, about 3 minutes.
  5. Stir in the cabbage. Cook 1 minute until the cabbage begins to wilt. Season with salt and pepper to taste. Serve the soup sprinkled with the cilantro, green onions, and chiles, if desired.

 

Continue To Page 7: Tunisian Aromatic Fish Soup

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Recipe © copyright Camilla V. Saulsbury. All rights reserved. Additional content © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



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