Hot Thai soup

Hot Thai soup
Prep time:
Cook time:
Total time:
Yield:
INGREDIENTS
2 tbsp tamarind paste
4 bird eye chillies, seeds removed and minced
2 cloves garlic, crushed
2 tsp ginger, minced
4 tbsp Thai fish sauce (nam plaa)
2 tbsp granulated sugar
12 dl fish stock
8 kaffir lime leaves
100 g carrots, cut julienne
350 g sweet potato, in cubes
100 g baby corn, cut in halves
3 tbsp cilantro, coarsely minced
100 g cherry tomatoes cut in half
225 g shrimps
DIRECTIONS
1. Mix tamarind paste, red chilli, garlic, ginger, fish sauce, sugar and fish broth in a hot skillet or wok. Tear in kaffir lime leaf. Bring to a boil, stirring continuously to mix all the flavours.
2. Lower the heat and add carrots, sweet potatoes and baby corn. Stir well.
3. Let the soup simmer without lid for about 10 minutes or until the vegetables are almost soft.
4. Stir in coriander, cherry tomatoes and shrimp into the soup and heat for 5 minutes.
5. Ready to serve

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