Hot and Sour Soup with Mushrooms
Ingredients:
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1 tsp (5 mL) oil
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3/4 tsp (3 mL) Thai red curry paste
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5 cup (1.25 L) chicken broth
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1 tsp (5 mL) grated lime rind
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1 tbsp (15 mL) chopped fresh ginger
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1 lb (500 g) uncooked medium shrimp, peeled, deveined
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2 1/2 cup (625 mL) shiitake mushrooms, stems removed and discarded, sliced
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4 cup (1 L) sliced Chinese cabbage or bok choy
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1/4 cup (50 mL) fresh lime juice
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( ) chopped fresh cilantro
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( ) chopped green onions
Preparation:
In large saucepan, heat oil over medium heat. Add red curry paste. Cook, stirring constantly, about 2 minutes. Stir in chicken broth, lime rind and ginger. Bring to boil. Reduce heat. Simmer, covered, 5 minutes. Add shrimp and mushrooms. Cook until shrimp turn pink, about 3 minutes. Stir in cabbage. Cook additional 1 minute. Stir in lime juice. Serve immediately, sprinkled with chopped cilantro and green onions.
Serve with Jose Cuervo Classico Tequila (chilled).
Show 15 - Great Tastes of Manitoba 2006/07
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca