Thai Onion Soup


Thai Onion Soup

Servings 16 Servings


  • gallons beef or chicken stock
  • 7 jumbo Idaho-E Oregon yellow onions thinly sliced
  • c. soy sauce
  • ¾ c. lime or lemon juice
  • 2 Tbsp. ground Ginger
  • 2 Thai Serranno or Jalapeño peppers seeded and finely chopped*
  • 96 halves 4 lbs. medium-sized shelled shrimp cooked, deveined, and sliced lengthwise
  • 48 fresh cilantro or parsley sprigs for garnish
  • 4 Limes thinly sliced for garnish, * or use red pepper flakes to taste


  • Bring stock to a simmer
  • Peel and thinly slice onions into thin rings.
  • Add onions, soy sauce, lime or lemon juice, Ginger, and peppers to broth; simmer 5 minutes, until onions are crisp-tender.
  • To serve, place 4 shrimp halves in each serving bowl. Ladle in soup and sprinkle with cilantro sprigs and lime slices for garnish.