Name: Hot and Sour Shrimp Soup
Ingredients: 1 tb Vegetable Oil; Shells From Shrimp; 8 c Chicken Stock; 1 1/2 ts Salt; 3 Whole Stalks Lemon Grass; Cut Into 1" Lengths; 4 Whole Citrus Leaves; 1 ts Lime Zest; Slivered; 2 Whole Green Serrano Chilies; Slivered; 2 lb Fresh (Green)Shrimp 20 Per Lb., Shelled And; Veined; 1 tb Fish Sauce; (Nam Pla); Juice Of Two Limes; 1 Whole Red Serrano Chili; Slivered; 2 tb Coriander Leaves;, Coarsely Chopped; 3 Whole Green Onions; Coarsely Chopped

There is no attribute more comforting to His children than that of God’s sovereignty. Under the most adverse circumstances, in the most severe trials, they believe that sovereignty has ordained their afflictions, that sovereignty overrules them, and that sovereignty will sanctify them all. There is nothing for which the children ought to more earnestly contend to than the doctrine of their Master over all creation – the Kingship of God over all the works of His own hands – the Throne of God and His right to sit upon that throne...for it is God upon the Throne whom we trust.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood	Chinese	Chinese, Soups	8	Servings

INGREDIENTS

1	tb	Vegetable Oil
		Shells From Shrimp
8	c	Chicken Stock
1 1/2	ts	Salt
3		Whole Stalks Lemon Grass; Cut Into 1" Lengths
4		Whole Citrus Leaves
1	ts	Lime Zest; Slivered
2		Whole Green Serrano Chilies; Slivered
2	lb	Fresh (Green)Shrimp 20 Per Lb., Shelled And
		Veined
1	tb	Fish Sauce; (Nam Pla)
		Juice Of Two Limes
1		Whole Red Serrano Chili; Slivered
2	tb	Coriander Leaves;, Coarsely Chopped
3		Whole Green Onions; Coarsely Chopped

INSTRUCTIONS

1. Heat the oil in saucepan and fry the shells until they turn pink. 2. Add
the chicken stock, salt, lemon grass, citrus leaves, lime zest and green
chilies. 3. Bring to a boil, cover, reduce heat and simmer 20 minutes. 4.
Strain the mixture through a sieve, return the liquid to a saucepan and
bring to a boil. 5. Add shrimp to this boiling stock and cook them 2 to 3
minutes. 6. Reduce heat to simmer and add fish sauce and lime juice. 7.
Stir and immediately remove from heat to prevent overcooking. 8. Pour the
soup in a tureen, sprinkle with red chilies, coriander leaves and green
onions. Serve piping hot. Makes 8 servings.
Recipe by: [email protected]
Posted to recipelu-digest Volume 01 Number 247 by "Diane Geary"
<[email protected]> on Nov 12, 1997

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