I was trying to figure out a name for this recipe…it’s kind of a fusion between Thai & Chinese versions of hot & sour soup, but what a terrible name for a recipe, right? “Fusion Hot & Sour Thai & Chinese Soup.” So I fused the words “hot” and “sour” together…also reflects approximate prep time, so why not?
I wasn’t brave enough to add eggs; it just sounded wrong when I made it. Maybe it’s because the Thai version doesn’t have eggs and is so much less RICH than the Chinese version. I didn’t have any lemongrass on hand, so I threw in a bag of Thai Chai and a bag of Ginger Lemongrass tea. For more authenticity, you could crush a stalk of lemongrass and throw in three or four kaffir lime leaves instead. But I was winging it.
1 1/2 c. uncooked shrimp (I used tail-on).
Thaw shrimp if necessary; remove tails and reserve.
1 box chicken broth (1 qt; use homemade if you have it*)
1 pt. water
8-10 tiny thai chilis (I have a bag of frozen ones; they keep forever if you can find them) or crushed red pepper to taste (say, 3-4 of the chilis you put in kung pao chicken)
1″ ginger, sliced into chunks
3 green onions (I have problems with them going bad, so I’ve started throwing them in the freezer for soup when they start getting brown)
2 cloves of garlic, peeled and smashed
2 Thai chai tea bag (or regular chai, or any tea containing lemongrass, or a combination, or 1 lemongrass stalk and 3-4 kaffir lime leaves, which is what you would add to real Thai soup)
Bring to a boil; reduce heat and simmer for at least 20 minutes. Strain and discard solids.
1 box mushrooms, sliced into strips
2 carrots, sliced
1 stalk celery, sliced
2 T. turbindo/natural sugar (I would say use white sugar over regular brown, or maybe mirin instead)
1 T. sesame oil
2 T. soy sauce
1 t. powdered, dried ginger
1 lime, peel grated into soup and juice squeezed into soup through
filter (to catch seeds)
Return to a boil, then simmer until the carrots are nearly done.
1 box silken tofu, diced
1/4 c. chopped cilantro
Add the tofu, cilantro, and shrimp and cook until the shrimp have turned pink all the way through. Remove from heat. Serve with thai hot sauce (or similar) on the side.
*I need to start marking chicken carcasses “Soup Corpse” or something similar, don’t I?