| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Soups, Thai |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Chicken stock |
| 1 |
bn |
Cilantro |
| 1 |
cn |
Straw mushroom |
| 16 |
lg |
Shrimps; peeled, deveined |
| 1 |
c |
Snow peas |
| 1/3 |
c |
Shredded carrots; (just for color) |
|
|
Juice of 1 lime |
| 1/2 |
ts |
Crushed red pepper; (1/2 to 1) |
| 1 |
|
Chili pepper; cut into rings |
| 4 |
tb |
Nam plah; (you can find at Oriental food stores) |
|
|
A few stalks of lemongrass; (I would use about 6) |
INSTRUCTIONS
Bring the broth to a simmer. Add crushed red pepper and shrimp. simmer for
5 min. Add lemongrass and simmer for another 5 min. Add the rest of the
ingredients and simmer a few minutes more. Be careful not to over cook or
the vegetable will lose their color and will get limp.
Posted to recipelu-digest Volume 01 Number 402 by "Diane. Geary"
<diane@keyway.net> on Dec 26, 1997
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