| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | 4 | Servings | |
INGREDIENTS
| 3 | c | Chicken broth |
| 2 | Lemon grass stalks; cut into 1/2-inch pieces | |
| 5 | Thai lime leaves; cut in half | |
| 5 | Pieces small Thai hot chilies, smashed, or 1 to 2 jalapeno peppers (up to 6) | |
| 1 1/2 | c | Straw mushrooms or |
| 1 | cn | (15 ounces); drained |
| 1 | tb | Fish sauce (nam pla); or more to taste (up to 2) |
| 2 | ts | Roasted chili paste with bean oil (nam prik pouw) |
| 3 | sl | Galanga root; about size of quarter (up to 5) |
| 3 | tb | Lime juice; or more to taste |
| 6 | lg | Shrimp; shelled, deveined (up to 10) |
| 2 | tb | Chopped cilantro |
| 2 | minutes. |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 2-4 minutes 1. Heat broth in large saucepan over medium-high heat. Add lemon grass, lime leaves, Thai chilies or jalapenos and straw mushrooms. Cook, 2 to 3 minutes. Stir in fish sauce, chili paste, galanga root and lime juice; cook 2. Add shrimp to boiling liquid. Cook until shrimp turns pink and is tender, 2 to 3 minutes. Ladle into soup bowls; garnish with cilantro. Nutrition information per serving: Calories ...... 85 Fat ............ 2 g Cholesterol .. 18 mg Sodium ...1,460 mg Carbohydrates .. 8 g Protein ........ 8 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Aug 1, 1997
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