Chef/Owner Tsai Lin,
Bangkok Thai
This soup uses common Thai ingredients, including kaffir lime leaves. You can find these leaves at Asian markets like Sun Wah or Young’s Trading Company in Chinatown. Lemongrass has become so popular in the past few years that it can be found at most grocery stores.
Ingredients
2 1/2 cups chicken broth
1/2 cup sliced mushrooms
1 Tbsp sliced lemongrass
2 kaffir lime leaves
2 pieces galanga (Thai ginger)
1/2 tsp chile oil
1 tsp white vinegar
3 Tbsp fish sauce
5-7 shrimp, deveined
Garnish
Cilantro leaves
Green onions, sliced
Method
- In a sauce pan, over high heat, bring the chicken broth to a boil.
- Add remaining ingredients. Bring to a boil again and remove from heat.
To serve
Garnish with cilantro leaves and green onions.
Yield 4 servings
Related
Located in a beautiful courtyard at the corner of Osborne and River, this elegant second-floor sunlit room is the perfect setting for exotic Thai dishes. Travel posters and elaborate silver…
Read More
Bangkok Thai Neighbourhood: Osborne Village Address: 100 Osborne Street Phone: 204-474-0908 Entrees: $11-$14 It’s a sad truth. A trip to Thailand will colour your tastes for the exquisite South Asian cuisine—with…
Read More
Fire In The Belly By Dunja Kovacevic Somewhere in the second-story building of a bustling corner in Osborne Village, a wok is simmering. In it, morsels of salmon, squid, lemongrass…
Read More
Chef Toui Savangsengouthay Bangkok Thai This traditional pad thai delivers well-balanced flavours, with tamarind’s hit of sour brightening the slightly sweet and spicy dish. For more heat, add extra sriracha.…
Read More
Chef Toui Savangsengouthay, Bangkok Thai Take a bite of chile before following up with a spoonful of noodles to heat up the flavour of this otherwise sweet coconut dish. Ingredients…
Read More
Chef Toui Savangsengouthay Bangkok Thai The inherent sweetness of papaya pairs beautifully with the acidic dressing, and balances out the heat from the chiles. Ingredients 1 firm unripened papaya, julienned…
Read More
Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest of Thai curries. This creamy coconut-spiked one is balanced out by thick morsels of squid, mussels, prawns and salmon. Ingredients…
Read More
Chef Toui Savangsengouthay Bangkok Thai The fiery red coconut curry at the heart of this dish provides a nice counterpoint to the sweetness found in both pineapple and prawns. Ingredients…
Read More
Chef/Owner Tsai Lin Bangkok Thai When eating at Thai restaurants in Winnipeg you are usually asked how hot you want your curry according to a “heat scale”, which can run…
Read More
Related
