| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Vegetables |
Dutch |
Fish & seaf, Oriental, Shrimp, Soups |
6 |
servings |
INGREDIENTS
| 2 |
|
Finely Chopped Shallots; (2 Tablespoons) |
| 1 |
tb |
Fish Sauce |
| 1/2 |
ts |
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 |
cn |
Chicken Broth; (14 Ounce Cans) Reduced Sodium, Defatted |
| 1 |
c |
Long Grain Jasmine Rice;, Rinsed |
| 3 |
lg |
Cloves Garlic |
| 2 |
|
Stalks Lemongrass; Outer Leaves Discarded, Coarsely Chopped |
| 1 |
ts |
Vegetable Oil; Preferably Canola |
| 2 |
tb |
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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