| 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
Rrairie@aol.com on Aug 1, 1997
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