← Back to Search Results
Asian, Thai
Hot and Sour Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I know that for some people nothing feels more restoring than something warm and unchallengingly bland, but when it’s succor and sustenance I need, it’s spice that I want. This soup, torn yam—the culinary equivalent of Friar’s Balsam—clears the tubes and brings fire to the jaded soul. And there’s nothing like a bit of searing heat to push away any hungover seediness. It’s good for those days when you’re thick with cold, too.

It’s easy to throw together: the chicken stock I make out of boiling water and bouillon granules, and the torn yam hot and sour paste is sold now at most supermarkets, along with the other ingredients, too.

Yield: Serves 4–6

Ingredients

  • 6½ cups chicken stock
  • 1 heaping tablespoon torn yam hot and sour paste
  • 4 kaffir lime leaves, finely chopped, optional
  • 1 stick lemongrass, tender inner part only, roughly chopped
  • Juice of 1 lime
  • 4 tablespoons fish sauce (nam pla)
  • 2–3 small jalapenos or fresh red or green chillies, finely chopped
  • 1 teaspoon sugar
  • 1½ cups plus 2 tablespoons straw or button mushrooms, halved or quartered according to size
  • 1 pound 2 ounces peeled raw shrimp, thawed if frozen
  • 5 small scallions, cut into short lengths and then into strips
  • Small bunch cilantro, chopped

Directions

Heat the stock and torn yam paste in a decent-sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chillies and sugar. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2–3 minutes, or until the shrimp are cooked but still tender. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want.


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

204kcal (10%)
1543mg (64%)
14g
1g
5g (7%)
0g
1g (6%)
2g
1g
137mg (46%)
7g
25g
71mg
592mg
66mcg RAE (2%)
10mg (16%)
66mg (7%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-for-friends Cooking for Friends
by Gordon Ramsay
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
west-coast-cooking West Coast Cooking
by Greg Atkinson
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?