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Nigella's Hot & Sour Soup
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    Nigella's Hot & Sour Soup

  • 6 cups chicken broth
  • 2 tom yam bouillon cubes -- * see note
  • 1 lime -- zested
  • 1 stick lemongrass (tender inner part only) -- roughly chopped
  • juice of 1 lime
  • 4 tbsp fish sauce
  • 1 tsp red chile flakes -- ** see note
  • 1 tsp sugar
  • 8 oz shiitake mushrooms -- sliced, remove stem
  • 1 lb peeled shrimp (raw) -- thawed if frozen
  • 5 scallions -- in short lengths
  • and cut in julienne
  • 1 sm bunch cilantro -- chopped
  • Place the water and tom yam cubes in large stockpot. Add lime zest, juice, lemongrass, fish sauce, chile flakes, and sugar. Bring to a boil. Add mushrooms and simmer for 2 minutes, then add the shrimp and scallions. Cook for another 2-3 minutes, or until shrimp are fully cooked and have turned pink. Sprinkle with a little cilantro and put more on the table for passing.

    Serves 4-6 people

    NOTES : Risa's notes:
    * Nigella Lawson uses tom yom paste, which I didn't have. I did have 2 tom yam bouillon cubes that were given to me by a foodie friend. It comes in a little box, in the asian grocery store, that looks like a oriental version of Knorr (same colors on box). You just put 2 in a pot of stock that has been boiled and then add the other ingredients.

    ** Nigella uses 2-3 red or green chiles. If you don't have fresh chile, use dried chile flakes. Use sparingly if you aren't thrilled with the heat or a lot if you are.

    From: RisaG
    Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Fri, 15 Feb 2002

    *BACK TO RISAG*







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