Thai food is a favorite in the Dayton area. We have many Thai restaurants, which all have great dishes and their own personality. They each make their curries slightly different and offer unique dishes, as well as sushi. Soup is a staple at all of these restaurants with a least a few choices on the menu. Each are good in their own right. Thai soup is full of fresh vegetables and thinly sliced meats. Its garnished with fresh herbs, which makes the dish complete. They are light in calories but high in flavor. Here is my take on a thai favorite. Make this thai dish and take a trip to your favorite thai restaurant.
Thai Vegetable and Shrimp Soup
Serves: 6-8 Cook Time: 45 min Prep Time: 30 min
- 6 Cups chicken or vegetable broth
- 3 stalks lemongrass, pounded and chopped
- 2 inches fresh ginger, minced
- 2 jalapenos or thai chilies, sliced (optional)
- 2 tablespoons canola or peanut oil
- 2-3 tablespoons fish sauce
- 1 cup carrots, sliced on bias
- 6 oz shitake mushrooms, sliced
- 1 cup bean sprouts
- 4 oz rice noodles, cooked and cooled
- 1 baby bok choy, blanched and shocked
- 10 20/25 count shrimp
- 1/2 lime juiced
- 1/4 cup cilantro, roughtly chopped
- 1/4 cup basil or thai basil, chiffonaded
Step 3: Cooking mushrooms in broth
Add stock and fish sauce and continue to simmer for
20 minutes. Add mushrooms and cook 3 minutes more.
Step 4: Add shrimp and cook 2-3 minutes and remove. Before serving, squeeze in lime juice to taste. Garnish with cilantro, basil and bean sprouts. You may also strain the soup before you add the mushrooms for a cleaner broth. To assemble, place 2 bok choy leaves in bowl on opposite sides. Place a small pile of noodles in the middle. Then place broth around noodles and on bok choy. Then top with shrimp, bean sprouts, cilantro and basil.