+
0 (0)

Soups

Northern Thai sour curry soup

There are all kinds of soups in Thailand, made with all kinds of seafood, poultry and meat. The one thing they all have in common is that intriguing flavor that is simultaneously sour, salty and spicy. Thais call this flavor ... Read more

Active work time: 20 minutes | Total preparation time: 45 minutes | Serves 4 to 6
  • 4 cups Thai chicken stock
  • 1 1/2 to 2 tablespoons sour curry paste
  • 2 cups oyster mushrooms
  • 1 cup sliced bamboo shoots
  • 2 cups nappa cabbage, chopped
  • 1 1/2 to 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Cilantro leaves, for garnish

Step 1Bring stock to simmer in saucepan. Stir in sour curry paste. Add mushrooms and bamboo shoots and cook 2 minutes over medium heat. Stir in fish sauce and lime juice. Divide among serving bowls and garnish with cilantro leaves.

Note: If you want to make this a hearty meal, add 2 (4-ounce) catfish filets, cut into strips. Sour curry paste can be purchased at Thai markets.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Quick chicken pho (phở gà nhanh)
Fin’s clam chowder
Chicken Curry Soup
Scallops and Julienne Vegetables in Aromatic Vegetable Broth (Scallops a la Nage)