| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Thai | 4 | Servings |
INGREDIENTS
| 1 | lb | Prawns, 25-30 count, shelled and deveined; (save shells) |
| 3 | Cloves garlic; crushed | |
| 6 | Kafir leaves; * see note | |
| 6 | tb | Lemon juice |
| 6 | tb | Thai fish sauce |
| 1 | Stalk fresh lemon grass; **see note | |
| 1 | ts | Sugar |
| Ground Thai red chili pepper; to taste | ||
| 1/2 | c | Straw mushrooms |
| 1/4 | c | Cilantro; coarsely chopped |
INSTRUCTIONS
1. Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. 2. Combine garlic, kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) 3. Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro. Recipe By : Seattle Times Posted to Digest eat-lf.v096.n201 Date: Mon, 28 Oct 1996 06:14:15 -0800 (PST) From: "Tina D. Bell" <[email protected]> NOTES : *lime leaves; available in Oriental groceries **chop the lower third, discard the rest
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