It’s hard to find a good rainy Spring day recipe.
You want spring, light and delicate — but it’s raining — so you also want a little heft.
This, this Hot and Sour Thai Soup recipe is the thing.
At first I was confused – Mushrooms! Tomatoes! Shrimp! In broth?!
What is this soup?
The perfectly flavored broth, with just a little heat, is even diet-friendly for ladies like me trying to get swimsuit ready by June.
1 pound of raw shrimp – washed, peeled and deveined. Keep the shrimp shells. Hear that? KEEP THE SHRIMP SHELLS. They’re important.
4 cups chicken stock
6 cloves garlic, minced
6 shallots, sliced very thinly
2 stalks of lemongrass, minced fine
2 inches of ginger, grated fine
1/2 pound of Shiitake mushrooms, ends trimmed, cut into quarters from the top
2 tomatoes, each one cut into eight pieces
2 jalapenos, seeded and scraped and chopped fine
3 tablespoons fish sauce
1 lime’s worth of lime juice
3/4 cup cilantro, chopped
Put the chicken stock in a large soup pot. Add the shrimp shells I instructed you to keep in all caps just moments ago. Bring the stock to a boil. Reduce heat and simmer for five minutes.
Remove the shrimp shells by either fishing them out or straining the shells out with a bowl under a colander. Return the stock to the pan and bring back to a boil again.
Add the garlic, shallots, lemongrass and ginger and bring the soup pot back up to a boil.
Add the mushrooms and tomatoes and bring the soup pot back up to a boil.
Add the jalapeños and fish sauce and bring the soup pot back up to a boil.
Simmer down, it’s time to simmer down.
Simmer the soup for another 2 minutes, then add the shrimp and cook for one minute.
Turn off the heat and stir in the lime juice.
Adjust with salt to taste and serve garnished with the cilantro.
Hearty but delicate. Like Helga, the American Gladiator.
(Plus, it’s excellent for your waistline.)