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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains, Vegetables Dutch Fish & seaf, Oriental, Shrimp, Soups 6 Servings

INGREDIENTS

2 Finely Chopped Shallots, 2
Tablespoons
1 T Fish Sauce
1/2 t Freshly Ground Black Pepper
1/4 Teaspoon White Pepper
1/2 lb Medium Shrimp, Peeled
Deveined And Coarsely
Chopped
4 1/2 c Water
2 Chicken Broth, 14 Ounce
Cans Reduced Sodium
Defatted
1 c Long Grain Jasmine Rice
Rinsed
3 Cloves Garlic
2 Stalks Lemongrass, Outer
Leaves Discarded
Coarsely
Chopped
1 t Vegetable Oil, Preferably
Canola
2 T Coarsely Chopped Dry-Roasted
Peanuts Unsalted
1 c Loosely Packed Cilantro
Leaves
1 Bird Or Serrano Chiles, 1
Or 2 Very Finely Chopped

INSTRUCTIONS

In a small bowl, combine shallots, fish sauce and pepper; add shrimp
and toss to coat. Cover with plastic wrap and set aside in the
refrigerator.  Place water and broth in a large soup pot or Dutch oven,
add rice and  bring to a boil.  Meanwhile, using a mortar and pestle,
food processor or blender, work  1 of the garlic cloves and the
lemongrass together into a paste. Add  to rice /broth mixture.  When
broth reaches a boil, lower heat to medium and simmer, partially
covered, for 15 minutes. Set aside.  Meanwhile, finely chop the
remaining 2 cloves garlic. In a skillet or  wok, heat oil over high
heat. Add garlic and stir-fry until golden,  about 10 seconds. Ad
reserved shrimp pieces with marinade. Stir-fry  until shrimp starts to
change color, about 1 minute. Add to soup.  Pour about 1/2 cup of the
soup broth into the skillet or wok to  deglaze the pan, then pour it
back into soup. Continue simmering soup  until shrimp is fully cooked,
1 to 2 minutes.  Ladle soup into bowls and sprinkle a few peanuts and
cilantro leaves  over each serving. Serve with side dishes of chiles,
Vietnamese  Dipping Sauce and the remaining peanuts and cilantro, so
guests can  adjust flavorings as they wish.  Makes about 8 cups
Nutritional info from Eating Well Mag.  225 calories per serving; 13
grams protein, 3 grams fat (0.5 gram  saturated fat), 33 grams
carbohydrate; 1,360 mg sodium; 61mg  cholesterol; 1 gram fiber  NOTES :
This quickly prepared soup has small pieces of shrimp  floating in a
lightly flavored broth, which is loaded with tender  rice.  A garnish
of chopped roasted peanuts adds a pleasant change of  texture and a
nutty taste.  The soup is traditionally served with a  side dish of
Vietnamese Dipping Sauce (Nuoc Cham) so guests can add  extra flavoring
as they wish.  Recipe by: Eating Well Mag. Jan/Feb 1997  Posted to
EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on  Oct 31,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 47.6mg
Sodium: 903.3mg
Potassium: 889mg
Carbohydrates: 27.7g
Fiber: 3.3g
Sugar: <1g
Protein: 15g


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