Thu's Wonderful Soup

2-3
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"This soup is packed with great flavors. Not sure who Thu is but this soup was made by Chef Paul Prudhomme's friends when he would visit their home in Hawaii."

Original recipe yields 2-3 servings
OK
  • FOR SEASONING
  • FOR REMAINING INGREDIENTS
  • FOR THU'S FISH SAUCE

Nutritional

  • Serving Size: 1 (1129.8 g)
  • Calories 696.4
  • Total Fat - 26.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 362 mg
  • Sodium - 8805.3 mg
  • Total Carbohydrate - 57.4 g
  • Dietary Fiber - 4.9 g
  • Sugars - 18.7 g
  • Protein - 62.8 g
  • Calcium - 215.8 mg
  • Iron - 8 mg
  • Vitamin C - 50.7 mg
  • Thiamin - 0.4 mg

Step 1

Combine the seasoning mix ingredients in a small bowl.

Step 2

Melt butter in a 4-quart pot over high heat. As soon as the butter begins to sizzle, add the mushrooms, lemon grass, garlic, serranos, and the seasoning mix. Cook stirring frequently, and when the mixture begins to stick, about 2 minutes, add the lemon juice, lime juice, and Thu's Fish Sauce.

Step 3

Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan and is thick.

Step 4

Add the chicken stock, cover, and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, remove from the heat and serve immediately.

Thu's Fish Sauce


Step 5

Combine all the ingredients and refrigerate for at least 1 hour, preferably 4, and serve at room temperature. Refrigerate any leftover sauce.

Tips & Variations


No special items needed.

Related

JostLori

Wonderful indeed! The unusual method resulted in a VERY flavorful soup. We loved the spiciness (it is VERY spicy!) and the lemony/limey flavor. I tasted the finished seasoning mix and already knew it would give off spice - and considered not adding all of it to the soup. Should have followed my gut feeling - DH loved the level, but I know I'll pay the price for finishing my bowl. LOL. The price is worth it. I had a tube of Japanese egg tofu in the fridge and added some cubes to temper it a little - it did help some! I also let the soup boil for a few minutes before adding the shrimp, because I had put the chopped lemongrass in a bouquet garni bag (didn't want hard chunks of lemongrass in my soup!) and I wanted the flavor to develop. All in all, this is a WONDERFUL soup and I'll definitely make it gain. The only changes I would make is to add less of the seasoning mix (to taste), and use cilantro or thai basil instead of the parsley.

review by:
(15 Oct 2019)