Thai Shrimp Soup
| 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)
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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