INGREDIENTS

INSTRUCTIONS

In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of
the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the
finely-minced lemongrass. Mix well and let marinate while you prepare the
soup.
In a large saucepan heat oil over high heat. Add shrimp shells and cook,
stirring occasionally, 5 minutes, or until shells have begun to brown. Add
chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced
lemongrass, kefir lime leaves, coriander roots and stems, galanga root,
shallots and tamarind pulp; bring to a boil. Reduce heat to simmering,
cover and cook 30 minutes.
Into a clean saucepan strain soup through a fine sieve, pressing on solids
to extract as much liquid as possible; discard solids. Heat over
medium-high heat and add remaining 2 tablespoons lime juice. remaining 2
teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining
teaspoon minced lemongrass, straw mushrooms, coriander leaves, and
scallions; stir well. To serve, add shrimp in their marinade and cook 30
seconds or until shrimp turn pink and are cooked through.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4067
Converted by MM_Buster v2.0l.

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