Kaeng Sai Mai Rong Hai (soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Soup | 4 | Servings | |
INGREDIENTS
| 1 | Portion red curry sauce, see | |
| recipe | ||
| 2 | c | Fish stock |
| 1 | c | Shrimp, peeled and deveined |
| 1 | c | Mushrooms |
| 2 | T | Nam prik pao, chilis paste |
| in oil |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 14:26:57 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> The title of this note means "soup without tears" Heat the sauce, add the stock and nam prik pao, and stir to combine, add the shrimp and mushrooms, and cook until the shrimp are pink. Taste and adjust the flavor by adding fish sauce (salt), sugar, and possibly more nam prik pao. You can of course ring the changes, using different main ingredients, different chili pastes and so on, but these three dishes, with a bowl of rice will feed a small group (4-6 people) with plenty of variety. See recipes for "Red Curry Sauce" and the other two with same title as this one (curry and stew). CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 1.2mg
Sodium: 224.9mg
Potassium: 250.5mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 3.3g
Protein: 3.7g