| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Soups, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Shrimp, peeled & deveined |
| 3 1/2 |
c |
Water |
| 4 |
|
Kaffir lime leaves |
| 2 |
|
Stalks lemongrass cut into 1" pieces and smashed. Use 2" from base only. Discard leaves |
| 1/2 |
c |
Straw mushrooms (canned or fresh) |
| 2 |
tb |
Lime juice |
| 3 |
tb |
Fish sauce (Nam Pla) |
| 1 |
ts |
Thai red curry paste |
| 2 |
ts |
Sliced red & green chilis (or to taste) |
| 1 |
tb |
Chopped cilantro leaves |
INSTRUCTIONS
In a medium saucepan, bring water to a boil over high heat. Stir in the
curry paste, lime leaves and lemongrass. Bring to a boil again and add
shrimps and mushrooms. Cook just until the shrimps are done but not
overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a
serving bowl and add lime juice, stir to mix well. Sprinkle chilies and
cilantro leaves before serving. Serve hot with cooked rice. Makes 2
servings.
NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the
chilies if desired. Additional fish sauce may also be added to the soup at
the table.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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