Flavorful Thai Soup

vibrant and flavorful!

Guess what?!  Another soup recipe in the summer!!  This one comes from the cookbook “Thai Street Food” by David Thompson.  This is the largest cookbook I have, it doesn’t fit on my book shelf upright but it contains beautiful huge pictures of each recipe.
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[/span4][span8] The recipe I had tagged was for Hot and Sour Soup of Prawns. To source out some of the Asian ingredients that can’t be found in regular grocery stores I took a trip to International Market in Windsor. They are super friendly and helpful and immediately ask you if you need help finding something through a maze of Asian foods. (I typically try to locate what I need first, mainly to see and discover new things to try, but eventually have to go back and ask for assistance).
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[/span4][span8] To start off with I brought some chicken stock to a boil and added a pinch of sugar and salt and a dried chile pepper to the pot. I let that simmer for several minutes. Next I took my mortar and pestle and combined lemongrass, kaffir lime leaves, slices of galangal, shallots, coriander roots and green chiles. (I kind of gave up on smashing and instead used my food processor to process it a bit for me instead.) All that got added to the pot.
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so pretty!
so pretty!
[/span4][span8] Next I added torn oyster mushrooms and shrimp. I cooked until the shrimp were pink. At this point the soup was done. Meanwhile I was preparing my bowl for serving. Into it I put lime juice, fish sauce, a pinch of chile powder, cilantro and red chile peppers.
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vibrant and flavorful!
vibrant and flavorful!
[/span4][span8] As soon as those shrimpers turned pink I poured the contents of the pot into my serving bowl and soup was done!
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Verdict: Wow, crazy flavorful.  I don’t think I have ever eaten anything that has had so many things flavor-wise going on.  And I couldn’t decide if I liked it or not, I think I did, but I was unable to finish the bowl.  If you want to try this out leave a comment and I will give ya the recipe.