Mom hastily scribbled this down from a cooking show on TV. It's been one of her favorites ever since. When Vanessa was little she called it "Lettuce Soup" because of the nappa cabbage.
THAI HOT AND SOUR SOUP
2 tablespoons olive oil
1 tablespoon red curry paste
5 - 6 cups chicken broth
2 - 3 cups mixed mushrooms, chopped
2 teaspoons fresh ginger, scraped and grated
1 lime, zested and juiced
¾ lb. shrimp, cooked (or substitute cooked chicken)
1 can sliced water chestnuts, drained
3 cups nappa cabbage, sliced
3 green onions, sliced
chopped cilantro for garnish
In a stockpot, heat oil and fry curry paste. Add chicken broth, mushrooms, ginger, lime zest and juice and bring to a boil. Add shrimp and water chestnuts and return to a boil. Remove from heat and add cabbage, stirring until cabbage wilts.
Top with green onions and cilantro as garnish, and serve immediately. Stand back, because people will be scarfing this stuff so hard it may be alarming.
Makes about 8 or 9 cups of soup.
Contributor: Karin Buck
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