| 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 <oldbear@arctos.com> on May
16, 1998
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