This soup is reminiscent of the hot and tangy Tom Yum soup available in Thai restaurants. It's loaded with authentic Thai flavours but can be made with mainstream ingredients. If your supermarket doesn't carry lemongrass, use 1/2 tsp (2 mL) finely grated lemon rind.
2 cups (500 mL) chicken stock
6 slices gingerroot
6 garlic cloves, sliced
6 dried hot red peppers
1 tsp (5 mL) granulated sugar
1 stalk lemongrass
8 oz (227 g) large shrimp, (peeled and deveined), or catfish fillets cut in chunks
1 can baby corn, drained and halved
1 cup (250 mL) button mushrooms, halved
2 green onions, thinly sliced
1/4 sweet red pepper, chopped
1/2 cup (125 mL) chopped fresh coriander
1/2 tsp (2 mL) grated lime rind
2 tbsp (30 mL) lime juice
In saucepan, bring chicken stock, 2 cups (500 mL) water, ginger, garlic, hot peppers and sugar to boil. Reduce heat and simmer for 5 minutes. Strain through fine sieve and return to pot.
Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch (2.5 cm) lengths; add to pot. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Add fish, corn, mushrooms and green onions; bring to simmer and simmer until fish flakes easily when tested, about 3 minutes. Stir in red pepper, coriander and lime rind and juice.
approx. per serving
total fat3 g