| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Kerr | 4 | servings |
INGREDIENTS
| 1/4 | ts | Extra light olive oil; with a dash of |
| ; sesame oil (1.25ml) | ||
| 1/4 | ts | Toasted sesame oil |
| 4 | Green onions; separated into | |
| ; white and green | ||
| ; parts, finely | ||
| ; chopped | ||
| 8 | " quarter-size" slices of fresh peeled | |
| ; ginger-root | ||
| 1 | Clove garlic; peeled, smashed and | |
| ; chopped | ||
| 1 | c | Chicken stock; (236ml) |
| 1/4 | ts | Toasted sesame oil |
| 12 | oz | Shrimp; (41-50 count per |
| ; pound) (340g) | ||
| ; peeled and | ||
| ; de-veined | ||
| 8 | oz | Fresh mushrooms; (227g) quartered |
| 1 | tb | Fish sauce; (15ml) |
| 4 | c | Chicken stock; (944ml) |
INSTRUCTIONS
FLAVOUR BASE SOUP The Flavour Base: Pour the oils into a large skillet over the medium heat, add the garlic, ginger and the white parts of the green onions and cook 3 min. Reserve the dark green parts. Pour in the chicken stock, bring to a boil for 3 minutes. Strain into a small bowl, pressing firmly on the solids until they squeeze through the sieve in the form of a flavour-packed pulp. Set aside. The Soup: Pour the sesame oil into a large wok over a medium heat, add the shrimp all at once and cook until they turn pink, stirring constantly - about 30 seconds. Stir in the mushrooms and cook 1 minute. Add the fish sauce and 1/4 cup of the reserved Flavour Base and cook for 3 minutes, stirring frequently. Pour in the chicken stock and the remaining Flavour Base and bring just to the boil - if it gets to a rolling-boil stage the shrimp will become very tough. Remove from the heat and skim the foam that rises to the surface. To serve: Ladle into bowls and sprinkle each with a tablespoon (15ml) of the dark green parts of the chopped green onions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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