| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Thai |
Latimes3 |
6 |
servings |
INGREDIENTS
| 4 |
c |
Thai Chicken Broth; (see recipe) |
| 1/2 |
c |
Peeled shrimp |
| 1 |
cn |
Straw mushrooms – (15 oz); drained, rinsed |
| 6 |
|
Roasted dried Thai chiles -; (to 8) |
| 3 |
tb |
Fish sauce |
| 3 |
tb |
Lime juice |
| 1 1/2 |
tb |
Chile paste in soybean oil |
| 2 |
|
Kaffir; (Thai) lime leaves – (to 4) |
|
|
Cilantro sprigs |
INSTRUCTIONS
Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add
shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1
minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime
leaves and cilantro. Yields 4 to 6 servings.
Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram
fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber
Recipe Source: Los Angeles Times - 03-28-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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