Thai Shrimp Soup – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Thai	Kerr	4	Servings

INGREDIENTS

1/4	t	Extra light olive oil, with
		a dash of
		sesame oil 1.25ml
1/4	t	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	t	Toasted sesame oil
12	oz	Shrimp, 41-50 count per
		pound 340g
		peeled and
		de-veined
8	oz	Fresh mushrooms, 227g
		quartered
1	T	Fish sauce, 15ml
4	c	Chicken stock, 944ml

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 453 Calories From Fat: 213 Total Fat: 23.7g Cholesterol: 78.7mg Sodium: 1753.6mg Potassium: 932.4mg Carbohydrates: 38.6g Fiber: 5.9g Sugar: 6.6g Protein: 24.1g