Thai Hot and Sour Soup

This recipe tastes as though it's straight from Surin of Thailand, my favorite restaurant back home in Huntsville, AL. It's a great soup to warm the soul, without feeling heavy afterwards. The taste is light and refreshing; plus, it's from Cooking Light, so you know it's not bad for you!

Scott RAVED over it.

I served this with some quick stir-fryed snow peas. Just heat some oil in a skillet on high heat and throw in the peas. Season with kosher salt, black pepper and ground ginger to taste. Stir or flip in pan until crisp.

Thai Hot and Sour Soup

• 6 cups fat free, less sodium chicken broth
• 4 kaffir lime leaves (optional)
• 1 (4 inch) lemongrass stalk, halved and crushed (NOT optional)
• 1/2 habanero chili pepper, minced (increase for spicier soup)
• 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
• 1/2 pound large shrimp, peeled * deveined
• 1/4 cup fresh lime juice
• 2 tsp fish sauce
• 1 medium tomato, cut into wedges
• 2 green onions, thinly sliced (about 1/2 cup)
• 1 cup light coconut milk
• 2 Tbsp chopped fresh cilantro

Combine chicken broth, lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done (seriously, 3 minutes). Add juice, fish sauce, tomato and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.

Carb Options

Serve with a small bowl of brown rice, or maybe even a few crab rangoon.

PS: This photo is from Cooking Light's website because my camera battery died and I haven't got to purchase the $40 charger yet. Hopefully tomorrow! :)