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This hot and sour soup makes a light and flavorful appetizer or a satisfying main course. Full of immune-enhancing and anti-inflammatory ingredients like ginger, garlic, onion, chili pepper, shitaake mushrooms, and turmeric, it also makes a nutritious meal for anyone under the weather.
I used shrimp to make this soup but you could substitute cubed tofu for a vegetarian version. I also used lemongrass, fresh turmeric, and fresh shiitake mushrooms. If you don't have fresh shiitakes, substitute dried shiitakes (about a cup rehydrated and chopped) or another variety of fresh mushroom. I've made this soup without lemongrass or fresh turmeric and it was still a winner, so if you don't have any, don't worry. Just omit them. If you don't have bamboo shoots, substitute a cup of thinly sliced Napa cabbage.
Ingredients:
Method:
This hot and sour soup makes a light and flavorful appetizer or a satisfying main course. Full of immune-enhancing and anti-inflammatory ingredients like ginger, garlic, onion, chili pepper, shitaake mushrooms, and turmeric, it also makes a nutritious meal for anyone under the weather.
I used shrimp to make this soup but you could substitute cubed tofu for a vegetarian version. I also used lemongrass, fresh turmeric, and fresh shiitake mushrooms. If you don't have fresh shiitakes, substitute dried shiitakes (about a cup rehydrated and chopped) or another variety of fresh mushroom. I've made this soup without lemongrass or fresh turmeric and it was still a winner, so if you don't have any, don't worry. Just omit them. If you don't have bamboo shoots, substitute a cup of thinly sliced Napa cabbage.
Ingredients:
- 1 tablespoon cold-pressed coconut oil
- ½ pound fresh shiitake mushrooms
- 1½ tablespoons freshly grated ginger
- 1 teaspoon grated fresh turmeric
- 2 cloves garlic, grated
- 4 cups bone broth
- 1 stalk lemongrass, split in half and chopped into 3-inch pieces
- 8 ounces bamboo shoots
- 2 tablespoons tamari
- 1 tablespoon fish sauce
- ¼ cup rice vinegar (unseasoned)
- ½ lime, juiced (about 1 tablespoon)
- 1 pound shrimp
- 1 cup chopped cilantro leaves and stems (loosely packed, about ½ bunch)
- 1 cup thinly sliced scallions, white and green parts (about 1 bunch)
- 1 Thai bird chili pepper, thinly sliced
Method:
- Melt the coconut oil in a soup pot over medium heat.
- Add the mushrooms and sauté until soft and starting to brown, about 5 minutes depending on how thinly you sliced them.
- Add the ginger, turmeric, and garlic and cook until aromatic, about 1 more minute.
- Add the bone broth, lemongrass, tamari, fish sauce, vinegar, and lime juice. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes.
- Add the shrimp, turn off the heat, and allow them to cook with residual heat so they stay moist and juicy, just a few minutes.
- Once the shrimp are just cooked through, stir in the cilantro, scallions, and chili pepper.
- Taste for seasoning and make any necessary adjustments. Serve immediately.
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