INGREDIENTS

INSTRUCTIONS

NOTE: The following mixture may be substituted for 1 teaspoon Thai
chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil  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.  Source: Madhur Jaffrey's Far Eastern Cookery  From:
sehender@reed.edu (Sarah Henderson)  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“When God saw you – It was love at first sight”