| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Polkadot, Faylen, Soups/stews, Spicy, Thai | 4 | Servings |
INGREDIENTS
| 8 | oz | Shrimp or prawns, shelled and deveined. Reserved shells |
| 3 | c | Water |
| 2 | Cloves garlic, minced | |
| 5 | Kaffir lime leaves OR strips of lemon peel | |
| 3 | Thin slices fresh OR dried galangal OR fresh ginger | |
| 1/4 | c | Fish sauce |
| 2 | Stalks lemon grass, lower 1/3rd only, cut into 1" lengths | |
| 2 | Sliced shallots | |
| 1/2 | c | Sliced straw mushrooms |
| 5 | Green Thai chili peppers (optional) | |
| 1/4 | c | Lime juice |
| 1 | ts | Black chili paste Cilantro leaves for garnish |
INSTRUCTIONS
Rinse shells and place in water. Heat water to a boil, then strain out shells. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots, straw mushrooms, and chilis and simmer for 2 minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes until shrimp turn pink. Place the lime juice and chili paste in a serving bowl, pour the soup into the bowl, stir, and garnish. Serves 4. Source: Williams-Sonoma (from "Thailand the Beautiful Cookbook") * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <[email protected]> on Aug 1, 9
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