| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 4 | c | Water |
| 1 | Stalk fresh lemon grass; sliced | |
| 1 | cn | Straw mushrooms; (8 oz.), drained |
| 2 | Kaffir lime leaves | |
| 1 | tb | Fish sauce; (up to 4) |
| 1/4 | c | Fresh lime juice |
| 2 | tb | Slice green onions |
| 1 | tb | Chopped Chinese parsley |
| 1 | Red chili peppers; seeded and chopped, (or 1/2 tsp red chili paste) (up to 4) | |
| Chinese parsley sprigs |
INSTRUCTIONS
GARNISH Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass, straw mushrooms and kaffir lime leaves; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juince. Sprinkle with green onions. Chinese parsley and red chili peppers, if desired. Serve hot. Garnish with Chinese parsley sprigs. Makes 4 servings. Note: Fresh mushroom can be substituted for hte canned mushrooms, but add at end of cooking time. (This is the most popular soup served at Keo's, the well-known gourmet Thai restaurant in Honolulu.) source: Keo's Thai Cuisine by Keo Sananikone (1985). Posted to CHILE-HEADS DIGEST by The Old Bear <[email protected]> on May 16, 1998
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