The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Thai Hot and Sour Soup
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Brace yourself for a soup that's as bold as it is zesty. This Thai hot and sour soup is where shrimp go to get their groove on with tangy lime and fiery chiles.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
18 large shrimp, deveined, peeled, tails off if desired
2 tablespoons cooking oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
3 Thai red chile, minced
1 (3-inch length) lemongrass, tough end removed, stalk finely chopped
3 Makrut lime leaves, torn into quarters (also known as Kaffir lime)
1 teaspoon sugar
1/4 cup fresh lime juice
1/4 cup Thai fish sauce
4 cups chicken broth
18 small fresh mushrooms
directions
Heat the oil in a large saucepan over medium heat. Add the shallot and garlic and cook, stirring frequently, until just softened.
Add the chiles, lemongrass, lime leaves, and sugar. Cook, stirring frequently, for 3 more minutes.
Add the lime juice, fish sauce, and the chicken broth. Bring the soup to a simmer. Add the shrimp and mushrooms and cook for 5 minutes or until the shrimp is cooked through.
recipe tips
Use a large pot to accommodate all the ingredients and allow for even cooking.
Saute the shallots and garlic until fragrant but not browned.
Finely chop the lemongrass to release its flavor.
Balance the flavors with the sugar, lime juice, and fish sauce, adjusting the amounts as needed per your personal preference.
Simmer the soup gently to infuse the flavors without reducing the broth too much.
Add the shrimp towards the end to prevent overcooking.
Garnish with fresh cilantro or Thai basil.
Adjust the seasoning to taste before serving.
common recipe questions
Are Makrut lime leaves the same as Kaffir lime leaves?
Yes, they are. The term "Kaffir" is considered racist by some so the name is being updated.
Can I use a different type of protein?
Yes, you can use chicken, tofu, or other seafood as a substitute for shrimp.
Is it necessary to use Makrut lime leaves?
Makrut lime leaves add a unique flavor, but you can use lime zest as a substitute. Use approximately 1/3 teaspoon of grated lime zest in place of the 3 lime leaves.
Can I make this soup less spicy?
Yes, reduce the number of Thai red chiles or remove the seeds to lower the heat level.
What can I use instead of Thai fish sauce?
You can use soy sauce or tamari, but the flavor will be somewhat different.
How do I know when the shrimp is cooked?
Shrimp is cooked when it turns pink and opaque.
Can I add vegetables to this soup?
Yes, adding vegetables like bok choy, bell peppers, or bamboo shoots can enhance the soup.
How should I store leftovers?
Store leftovers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Can I use dried lemongrass instead of fresh?
Yes, but soak it in water for 30 minutes before using.
Is there a vegetarian alternative for this recipe?
Use vegetable broth and replace the shrimp with tofu or more vegetables for a vegetarian version.
Can I make this soup ahead of time?
It's best served fresh, but you can prepare the broth in advance and add the shrimp and mushrooms when ready to serve.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 7, 2013
Recipe was a little hard to follow but it turned out well despite being confusing. I will make it again now that I know how.
May 5, 2012
Easy to make and everyone loves it.