Spicy Thai Soup
- 1 quart Asian Chicken Stock
- 15 ounce can straw mushrooms
- 2 limes, cut in fourths
- 4 serrano chiles
- 1 teaspoon fish sauce
- Kosher salt
- 1 pound large shelled shrimp
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon basil leaves
In a medium large soup pot, add Asian Chicken Stock and cook over medium-high heat for about 15 minutes.
Add the mushrooms, limes, chiles, and fish sauce. Reduce heat to medium low and cook for another 20 minutes.
Cut the shrimp in half. Add the shrimp to the soup and simmer for about 5 minutes. Add the cilantro and basil leaves. Seasoning with salt according to the taste.
Garnish with cilantro leaves.
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