I thought I’d take a break from posting restaurant reviews with one of my husband’s favourite soups. I’ve been doing lots of cooking, so there are plenty of recipes coming your way.
Growing up, we were lucky to have soup with most of our meals, maybe this is why I am obsessed with drinking and making soup! It’s worth all the work. This is my own recipe with inspiration from my mom’s cooking. The lemon grass and lime leaves give the soup a beautiful aroma and flavour.
Serving for 6
Chicken broth (mine is homemade)-about half a pot (about 16 cups)
2 medium sized tomatoes-diced
2 cloves of garlic
2 stalks of lemongrass-cut on the bias, 1 inch long
1 Thai chili- sliced
5 kaffir lime leaves
1 tsp of tomato paste
3 tbsp of fish sauce
Pinch of salt
Pinch of black pepper
1 lime-cut in half
2 tbsp of olive oil, add more as needed for cooking and for the shrimp
1 package of tiger shrimp-about 15 shrimps, peeled and deveined
A handful of Thai basil and cilantro –remove leaves and infuse some of stems in the soup
Keep the shrimp shells for the stock (optional)
Green onions (optional)
*Once you have the base, you can add in any vegetable or protein to complement the soup. It is a great way to get rid of leftovers. Some suggestions are chicken, mushrooms, carrots, bamboo shoots or red peppers.
*We often add in udon or rice noodles in the soup to make it a full meal.
1. Cut all vegetables
2. Peel and devein the shrimp. Rinse the shrimp shells well and keep aside. Add a pinch of salt, pepper and a touch of olive oil to the shrimp. Mix. Put the shrimp in the fridge until ready to use.
3. Put the shrimp shells in a cheese cloth and tie with a string. Set aside.
1. In a medium pot, heat up the oil. Cook the onions until starting to brown, add the garlic. About 5 minutes.
2. Once the onion and garlic is cooked, add in the tomato paste and stir well. It should create a paste like consistency.
3. Add in the diced tomatoes and the fish sauce. The salt in the fish sauce will break down the tomatoes. Cook for another 5 minutes until the tomatoes have broken down.
4. Add in the chicken broth, lemon grass and lime leaves. Add the cheese cloth of shrimp shells and the 2 thai basil stems and cilantro stems (use the leaves before serving).
5. Boil and then reduce the heat for the soup to simmer. About 20 minutes.
6. Add the Thai chili. Add in the juice of one lime.
7. Taste your soup. Add additional salt, pepper, or fish sauce as needed.
8. Add the shrimp into the soup and cook until it turns pink. Take out and set aside.
9. The soup is ready. Discard the shrimp shells and thai basil/cilantro stems. Ladle into a bowl, add in the cooked shrimp. Before serving, top with thai basil leaves, cilantro and or green onions.
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