This soup is reminiscent of the hot and tangy Tom Yum soup available in Thai restaurants. It's loaded with authentic Thai flavours but can be made with mainstream ingredients. If your supermarket doesn't carry lemongrass, use 1/2 tsp (2 mL) finely grated lemon rind.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
In saucepan, bring chicken stock, 2 cups (500 mL) water, ginger, garlic, hot peppers and sugar to boil. Reduce heat and simmer for 5 minutes. Strain through fine sieve and return to pot.
Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch (2.5 cm) lengths; add to pot. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Add fish, corn, mushrooms and green onions; bring to simmer and simmer until fish flakes easily when tested, about 3 minutes. Stir in red pepper, coriander and lime rind and juice.
Nutritional facts <b>Per serving:</b> about
- Sodium 748 mg
- Protein 12 g
- Calories 129.0
- Total fat 3 g
- Cholesterol 17 mg
- Saturated fat trace
- Total carbohydrate 16 g
%RDI
- Iron 23.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 41.0
- Vitamin C 28.0
