INGREDIENTS

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.

A Message from our Provider:

“St Valentine found true love – Jesus”