| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Thai |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp |
| 2 |
|
Sticks fresh -or- |
| 2 |
tb |
Dried lemongrass |
| 4 |
|
Fresh or dried kaffir lime leaves -or- |
| 1 |
tb |
Finely grated lemon zest |
| 1 1/2 |
qt |
Chicken stock |
| 1 |
tb |
Fish sauce or salt to taste |
| 3 |
tb |
Fresh lime juice or to taste |
| 1 |
ts |
Thai chili paste(nam prik pow) or substitute 1/4 tsp cayenne, 1/4 tsp sugar, 1/2 tsp oil |
| 1 |
cn |
(15 oz) straw mushrooms -or- |
| 12 |
md |
Fresh mushrooms |
| 3 |
|
Fresh hot green chilies |
| 3 |
tb |
Cilantro |
INSTRUCTIONS
Source: Madhur Jaffrey's _Far Eastern Cookery_
Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry,
cover and refrigerate. If using fresh lemongrass, cut each stick into three
2 inch pieces--starting from rounded bottom end. Discard straw-like top.
Lightly crush the 6 pieces.
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring
to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then
add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime
juice to taste. *Add more chili paste for more heat.
Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter
them and drop in lightly salted boiling water. Boil 1 minute. Drain and add
to stock.) **The soup can be prepared to this point several hours ahead of
time and stored in the refrigerator.**
Prepare garnish shortly before serving. Cut green chilies into fine rounds.
Wash and dry cilantro. Just before serving, heat the soup, when it begins
to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just
until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve
hot.
Posted to rec.food.recipes by sehender@reed.edu (Sarah Henderson) on Sep
6, 93.
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