Shrimp And Rice Soup (chao Tom)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Vegetables | Dutch | Fish & seaf, Oriental, Shrimp, Soups | 6 | Servings |
INGREDIENTS
| 2 | Finely Chopped Shallots, 2 | |
| Tablespoons | ||
| 1 | T | Fish Sauce |
| 1/2 | t | Freshly Ground Black Pepper |
| 1/4 Teaspoon White Pepper | ||
| 1/2 | lb | Medium Shrimp, Peeled |
| Deveined And Coarsely | ||
| Chopped | ||
| 4 1/2 | c | Water |
| 2 | Chicken Broth, 14 Ounce | |
| Cans Reduced Sodium | ||
| Defatted | ||
| 1 | c | Long Grain Jasmine Rice |
| Rinsed | ||
| 3 | Cloves Garlic | |
| 2 | Stalks Lemongrass, Outer | |
| Leaves Discarded | ||
| Coarsely | ||
| Chopped | ||
| 1 | t | Vegetable Oil, Preferably |
| Canola | ||
| 2 | T | Coarsely Chopped Dry-Roasted |
| Peanuts Unsalted | ||
| 1 | c | Loosely Packed Cilantro |
| Leaves | ||
| 1 | Bird Or Serrano Chiles, 1 | |
| Or 2 Very Finely Chopped |
INSTRUCTIONS
In a small bowl, combine shallots, fish sauce and pepper; add shrimp and toss to coat. Cover with plastic wrap and set aside in the refrigerator. Place water and broth in a large soup pot or Dutch oven, add rice and bring to a boil. Meanwhile, using a mortar and pestle, food processor or blender, work 1 of the garlic cloves and the lemongrass together into a paste. Add to rice /broth mixture. When broth reaches a boil, lower heat to medium and simmer, partially covered, for 15 minutes. Set aside. Meanwhile, finely chop the remaining 2 cloves garlic. In a skillet or wok, heat oil over high heat. Add garlic and stir-fry until golden, about 10 seconds. Ad reserved shrimp pieces with marinade. Stir-fry until shrimp starts to change color, about 1 minute. Add to soup. Pour about 1/2 cup of the soup broth into the skillet or wok to deglaze the pan, then pour it back into soup. Continue simmering soup until shrimp is fully cooked, 1 to 2 minutes. Ladle soup into bowls and sprinkle a few peanuts and cilantro leaves over each serving. Serve with side dishes of chiles, Vietnamese Dipping Sauce and the remaining peanuts and cilantro, so guests can adjust flavorings as they wish. Makes about 8 cups Nutritional info from Eating Well Mag. 225 calories per serving; 13 grams protein, 3 grams fat (0.5 gram saturated fat), 33 grams carbohydrate; 1,360 mg sodium; 61mg cholesterol; 1 gram fiber NOTES : This quickly prepared soup has small pieces of shrimp floating in a lightly flavored broth, which is loaded with tender rice. A garnish of chopped roasted peanuts adds a pleasant change of texture and a nutty taste. The soup is traditionally served with a side dish of Vietnamese Dipping Sauce (Nuoc Cham) so guests can add extra flavoring as they wish. Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Oct 31, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 47.6mg
Sodium: 903.3mg
Potassium: 889mg
Carbohydrates: 27.7g
Fiber: 3.3g
Sugar: <1g
Protein: 15g