Recipe: Thai Hot and Sour Soup

THAI HOT AND SOUR SOUP

"Thai hot and sour soup creates a fascinating interplay of spicy hot chile and sour citrus flavor. All the ingredients are crucial to the overall flavor, so don't leave anything out. You can find them at Asian groceries and some specialty markets. Once you have all your ingredients assembled, this soup is a snap to put together."

1/4 pound small (30-35 count per pound) shrimp, peeled and butterflied
2 ounces thin rice noodles (rice vermicelli)
2 quarts chicken broth
1 stalk fresh lemongrass, cut into 2 inch pieces, smashed
1/4 cup Thai fish sauce (nam pla)
2 tablespoons chili oil
2 teaspoons lime zest
1/2 pickled chile
Juice of 1 lemon
Juice of 1 lime
1/3 cup drained, canned straw mushrooms
1/4 cup chopped cilantro

Bring a medium pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer the shrimp to a colander. Rinse under cold water, drain, and set aside. Cook the rice noodles in the same pot of boiling water until tender, 2-3 minutes. Drain, rinse under cold water, and drain again. Set aside.

Combine the broth with the lemongrass, fish sauce, chili oil, lime zest, pickled chile, lemon juice, and lime juice in a wok or soup pot. Bring to a simmer and cook, 10 minutes. Strain or use a slotted spoon to remove the lemongrass.

Distribute the rice noodles, shrimp, mushrooms, and cilantro among 8 heated soup bowls. Ladle the broth into the bowls and serve.

Makes 8 servings
Source: The Culinary Institute Of America Book of Soups