This classic Thai soup usually starts with simmering shrimp shells to make stock. We opted for a shortcut, adding tomato, mushroom and shrimp to boxed seafood stock that we flavored with lemongrass and galangal (a knobby cousin to ginger).

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Ingredients

Directions

  • In a Dutch oven, combine stock, galangal and lemongrass. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Strain through a fine-mesh sieve into a bowl. Discard solids.

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  • In the same pot, cook mushrooms, onion, peppers and garlic in hot oil over medium heat for 5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes. Stir in chili-garlic sauce. Add strained stock to the pot. Bring to boiling. Add shrimp. Cook, uncovered, for 2 to 3 minutes or until shrimp are opaque. Serve topped with cilantro, with lime wedges for squeezing.

Shopping Tip

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Because hot chile peppers, such as Thai peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

181 calories; 4 g total fat; 183 mg cholesterol; 882 mg sodium. 9 g carbohydrates; 29 g protein;

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