| 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 <lisa@gaf.com> on Aug 1,
9
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