Thai Hot and Sour Soup with Shrimp

  • falljunelaker Posted: 04/06/09
    Worthy of a Special Occasion

    Light & spicy. Made as is except realized we had no green onions so substituted some red onions. Good, & would make again. For the poster who said it wasn't spicy, we've found that peppers can really vary & have sometimes encountered mild ones that were supposed to be spicy. This soup was definitely spicy so am guessing it might have been a problem with the odd mild pepper.

  • tuckyl Posted: 02/07/09
    Worthy of a Special Occasion

    Extremely good, as good as restaurant, and survives personal variations. Fresh lemongrass essential; lime rind strips good sub for kaffir leaves. Best with double the shrimp, and a whole can (14 oz) of lite coconut milk. Can sub 2 good-size serranos for the habanero. Also, very good with 4 oz whole-wheat angel hair pasta, cooked separately, then added at end. So low-cal, you can eat as much as you want....

  • lorilynn Posted: 01/19/09
    Worthy of a Special Occasion

    It was very good, but a little on the 'brothy' side. I followed the suggestion of using lime peel, as I couldn't find kaffir lime leaves. I also used 1 lb of shrimp and omitted the tomatoes as my daughter doesn't like them. I served the suggested snow peas on the side, with the addition of some canned baby corn. I also served with white rice. We had some leftovers, so my husband combined the soup, vegetables and rice together...very good...hmmm...maybe any idea for the future. I'd make it again, with a few tweaks.

  • creamcheese Posted: 02/03/09
    Worthy of a Special Occasion

    I really enjoyed this. Changes: tofu instead of shrimp (cheaper), dried lemongrass instead of fresh, and lime peel instead of kaffir lime leaves. I agree with the other reviewers that there's not enough coconut - I would definitely make this again and double the coconut milk. But I liked the tomatoes. I thought it was a tasty recipe that with more coconut milk, would be stellar. Also, the accompanying sugar snap peas are delicious.

  • Ltoeat Posted: 01/21/09
    Worthy of a Special Occasion

    The soup was neither hot (spicy) or sour. It was okay, a little watery. The light coconut milk did not add much flavor to the soup and tomatoes did not belong.

  • liz1379 Posted: 01/15/09
    Worthy of a Special Occasion

    Was very sour at first, but i couldn't find fresh lemongrass and had to subsitute a paste. I have a feeling i added way to much. Had a nice flavor after i added some salt. Will try to make again.

  • tinajohnson Posted: 04/19/09
    Worthy of a Special Occasion

    I do not understand how this recipe can have 4.4g of fat and 0.0% of calories from fat...

  • dalym11 Posted: 05/30/11
    Worthy of a Special Occasion

    This was fantastically yummy. I omitted the kaffir lime leaves, which are hard to find, subbed bean sprouts for the mushrooms (they're expensive and my fiance's not a huge fan), and added cellophane noodles to the broth along with the shrimp. I'm also terrified of habaneros, so we just added sriracha tableside, like you do with pho. Make this dish though...it was easy, delicious, and very waistline friendly, even with the noodles.

  • LauBuck Posted: 01/05/12
    Worthy of a Special Occasion

    I agree with others that more coconut milk (or something else) is needed. The soup was too watery for me.

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