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Northern Thai Sour Curry Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Thai Chicken Stock - see below

  2. 1 1/2 tablespoons 22ml Sour curry paste - (to 2 tbspns)

  3. 2 cups 474ml Oyster mushrooms

  4. 1 cup 237ml Sliced bamboo shoots

  5. 2 cups 292g / 10oz Chopped nappa cabbage

  6. 1 1/2 tablespoons 22ml Fish sauce - (to 2 tbspns)

  7. 1 tablespoon 15ml Lime juice

  8. Cilantro leaves - for garnish

  9. Thai Chicken Stock

  10. 1 Chicken carcass

  11. 8 cups 1896ml Water - (to 10 cups)

  12. 3/4 cup 177ml Thinly-sliced galangal - (to 1 cup)

  13. 6 Lemon grass, lower thick portion only - pounded

  14. 10 Kaffir (Thai) lime leaves

Instructions Jump to Ingredients ↑

  1. 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)

  2. 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.

  3. Divide among serving bowls and garnish with cilantro leaves.

  4. This recipe yields 4 to 6 servings.

  5. 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.

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