Hot and Sour Soup II

Hot and Sour Shrimp Soup II Recipe from Thailand

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Hot and Sour Soup II is a popular and flavorful soup that combines the perfect balance of spicy and tangy flavors. This recipe is a delicious and comforting dish that is perfect for any time of the year.

History

Hot and Sour Soup is a traditional Chinese soup that has been enjoyed for centuries. It is believed to have originated in the Sichuan province of China, where it was originally made with ingredients such as bamboo shoots, tofu, and pork. Over time, the recipe has evolved to include a variety of ingredients, including shrimp, mushrooms, and lemongrass.

Ingredients

1 lb (454 g) of medium-size shrimp
1 dozen mushrooms
1 stalk of lemongrass
4 cups of water
2 cups of chicken stock
3 lime leaves
6 green peppercorns
3 slices of fresh ginger
1 tsp of salt
2 tbsp of fish sauce (or 4 tbsp of soy sauce)
3 tbsp of lime juice
6 hot peppers, lightly pounded (less, depending on taste)
0.5 cup of roughly chopped coriander (cilantro) leaves

How to prepare

Remove the shrimp shells, but leave the tails intact for appearance.
Then, cut open the back of each shrimp to remove the veins.
Clean the mushrooms by rinsing them with water and drying them well. Cut each mushroom into quarters.
Trim the root and tough layers from the lemongrass. Thinly slice the first six inches.
Bring 2 cups of stock to a boil.
Bring 4 cups of water to a boil, then add the stock, lemongrass, lime leaves, and shrimp.
When the shrimp turn pink, add the mushrooms, ginger, peppercorns, and salt.
Remove the pot from heat after boiling.
Add fish sauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander.

Variations

You can customize this recipe by adding other ingredients such as tofu, bamboo shoots, or shredded chicken.
For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken stock.

Cooking Tips & Tricks

Make sure to clean the shrimp thoroughly before cooking to remove any dirt or impurities.

- Adjust the amount of hot peppers to suit your taste preferences. If you prefer a milder soup, use fewer peppers.

- Be careful when handling hot peppers, as they can cause irritation to the skin and eyes. Consider wearing gloves while chopping them.

- For a vegetarian version of this soup, you can substitute tofu for the shrimp.

Serving Suggestions

Serve the Hot and Sour Soup II as a starter or as a main dish with steamed rice or noodles on the side.

Cooking Techniques

Boiling, simmering, and seasoning are the key cooking techniques used in this recipe.

Ingredient Substitutions

You can substitute chicken or pork for the shrimp in this recipe.

- If you don't have lemongrass, you can use lemon zest as a substitute.

Make Ahead Tips

You can prepare the soup ahead of time and reheat it before serving. Just be sure to adjust the seasoning as needed.

Presentation Ideas

Garnish the soup with a sprinkle of chopped cilantro and a slice of lime for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

15g per serving

Fats

3g per serving

Proteins

20g per serving

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and soy sauce, which may be allergens for some individuals.

Summary

This soup is a nutritious and flavorful dish that is low in calories and high in protein. It is a great option for a light and satisfying meal.

Summary

Hot and Sour Soup II is a delicious and comforting dish that is perfect for any occasion. With its bold flavors and nutritious ingredients, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Hot and Sour Soup II. The aroma of the soup filled the air as I wandered through the bustling streets of Chinatown. The tantalizing smells drew me into a small, unassuming restaurant where I had the most delicious bowl of Hot and Sour Soup I had ever tasted.

As I sat there savoring every spoonful, I knew I had to learn how to make this soup myself. I struck up a conversation with the chef, a kindly old man with years of experience in the kitchen. He graciously shared his recipe with me, and I eagerly jotted down notes as he explained each step.

Back at home, I gathered all the ingredients I needed to recreate the soup. The key to the soup's unique flavor, the chef had told me, was the combination of ingredients like black fungus, bamboo shoots, and tofu. I carefully chopped and prepared each item, following the chef's instructions to the letter.

As the soup simmered on the stove, the familiar scents of ginger, vinegar, and soy sauce filled my kitchen. I couldn't wait to taste the finished product. When it was finally ready, I ladled myself a bowl and took a hesitant sip. To my delight, it tasted just like the soup I had enjoyed in Chinatown.

Over the years, I have made this Hot and Sour Soup II countless times, tweaking the recipe here and there to suit my tastes. Each time I make it, I am transported back to that cozy little restaurant in Chinatown, where I first fell in love with this dish.

One day, I decided to share the recipe with my friend Margaret, a fellow food enthusiast. She was intrigued by the unique combination of flavors in the soup and begged me to teach her how to make it. I gladly invited her over to my kitchen, where we spent the afternoon chopping, stirring, and laughing together.

As we sat down to enjoy our homemade Hot and Sour Soup II, Margaret marveled at how easy it was to make such a delicious dish. She thanked me profusely for sharing the recipe with her and vowed to make it for her own family that weekend.

I have since passed this recipe down to my children and grandchildren, who have all embraced it as a family favorite. It warms my heart to see them gathered around the table, enjoying a steaming bowl of Hot and Sour Soup II just like I did all those years ago in Chinatown.

The secret to this soup, I have come to realize, is not just the carefully selected ingredients or the precise measurements. It is the memories and experiences that come with each spoonful – the laughter shared with friends, the lessons learned in the kitchen, and the love that goes into every batch.

So, as I sit here now, recounting the story of how I learned to make Hot and Sour Soup II, I am grateful for the journey that has brought me to this moment. And I look forward to many more years of sharing this beloved recipe with those I hold dear.