Thai Hot-and-Sour Shrimp Soup


20 cups water

6 tbsp chicken Bovril

1/2 Spanish onion coarsely chopped (or 1 cup chopped green onions)

1 tbsp (or to taste) hot pepper sauce

1 tbsp soya sauce

1 lb frozen cooked shrimp

2 tbsp chopped cilantro

1 tsp grated lemon rind

1 1/2 tbsp fresh lemon juice or lime juice

optional: 1 to 2 cups sliced mushrooms



Prepare chicken stock and add chopped onion, hot pepper sauce, and grated lemon rind. Allow soup to boil gently until onion becomes translucent (about 15 minutes). Rinse frozen shrimp and add to stock. Add soya sauce, chopped cilantro, and lemon juice and return to a boil. Serve with fresh cilantro as a garnish. Adjust sour or hot flavours to taste.


–Recipe by Jean S.


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