Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Northern Thai Sour Curry Soup Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasNorthern Thai Sour Curry Soup Recipe - Cooking Index

Northern Thai Sour Curry Soup

If you want to make this a hearty meal, add 2 (4-ounce) catfish filets, cut into strips.

Cuisine: Thai
Courses: Soup
Serves: 6 people

Recipe Ingredients

4 cups 948mlThai Chicken Stock - see below
1 1/2 tablespoons 22mlSour curry paste - (to 2 tbspns)
2 cups 474mlOyster mushrooms
1 cup 237mlSliced bamboo shoots
2 cups 292g / 10ozChopped nappa cabbage
1 1/2 tablespoons 22mlFish sauce - (to 2 tbspns)
1 tablespoon 15mlLime juice
  Cilantro leaves - for garnish
  Thai Chicken Stock
1   Chicken carcass
8 cups 1896mlWater - (to 10 cups)
3/4 cup 177mlThinly-sliced galangal - (to 1 cup)
6   Lemon grass, lower thick portion only - pounded
10   Kaffir (Thai) lime leaves

Recipe Instructions

For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring stock to simmer in saucepan. Stir in sour curry paste. Add mushrooms and bamboo shoots and cook 2 minutes over medium heat. Stir in fish sauce and lime juice.

Divide among serving bowls and garnish with cilantro leaves.

This recipe yields 4 to 6 servings.

Each of 6 servings: 49 calories; 781 mg sodium; 1 mg cholesterol; 1 gram fat; 5 grams carbohydrates; 5 grams protein; 0.60 gram fiber.

Source:
The Los Angeles Times, 01-26-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.