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Meat and Seafood

Somlah Machou (Sour Soup with Shrimp)
2 each Garlic cloves, smashed (soup)
8 cups unsalted chicken broth (soup)
2 tablespoons Asian fish sauce (such as Thai Kitchen Anchovy Fish Sauce, found in the International aisle) (soup)
1/4 teaspoon salt, or to taste (optional)
1 teaspoon sugar (soup)
1/4 cup fresh lime juice (soup)
4 each plum tomatoes, sliced into thin wedges (soup)
1 lb medium shrimp, peeled and deveined (soup)
1/4 cup mint, sliced thin (soup)
1/4 teaspoon Crushed red pepper flakes (soup)
1 tablespoon canola oil (garlic optional garnish)
2 each garlic cloves, very thinly sliced (garlic optional garnish)
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Somlah Machou (Sour Soup with Shrimp)

Somlah Machou (Sour Soup with Shrimp)

Somlah Machou (Sour Soup with Shrimp)
  • Servings:Serves 6 as an appetizer
  • Prep Time:15 minutes
  • Cook Time:29 minutes
1. Prepare the soup. In a large saucepan, add the smashed garlic to the broth and bring to a boil over high heat. Reduce heat to maintain a simmer, and cook, covered, for 20 minutes. Add fish sauce, salt if using, sugar, and lime juice and simmer for 5 more minutes.
2. While soup simmers, prepare the fried garlic garnish, if using. Heat oil in a medium skillet over medium-high heat. Add garlic and fry until golden, about 20 to 50 seconds. Watch the garlic closely - it browns quickly. Remove from pan and set aside.
3. Continue preparing the soup. Add sliced tomatoes and shrimp to the broth, and cook at a simmer for 3 to 4 minutes until shrimp is cooked through.
4. Ladle the soup into 6 bowls, dividing tomatoes and shrimp evenly among them.Garnish each serving with fried garlic if using, mint, and a sprinkling of red pepper flakes.
Source: Hannaford fresh Magazine, March - April 2012