| 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: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 247 by "Diane Geary"
<diane@keyway.net> on Nov 12, 1997
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