| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Soups, Ethnic | 4 | Servings |
INGREDIENTS
| 3 | c | Raw shrimp; peeled and devie |
| 7 | c | Water |
| 1 | tb | Fish sauce |
| 1/8 | ts | MSG; OPTIONAL |
| 1 | Stalk lemon grass; 1" pcs. | |
| 1 | Fresh tomato; cut up bite si | |
| 2 | Fresh hot green chili pepper | |
| 1 | tb | Fresh lemon juice |
| 1 | Green onion; 1" pcs. | |
| 1/2 | c | Chinese straw mushroom |
| 1 | tb | Thai"Nam Prig Pow"** |
INSTRUCTIONS
2-3 ea Kaffir leaves; lemon leaves 2-3 ea fresh coriander; leaves-cut up *sliced **Thai chili in oil Wash shrimp and drain thoughly. Put water in a large sauce pan. Bring to a boil over high heat. Add shrimp and cook for 10-15 minutes. Add remaining ingredients EXCEPT FOR LEMON JUICE AND CORIANDER LEAVES. Simmer on low heat 8-10 minutes longer. Add lemon juice into the soup. Sprinkle with fresh coriander before serving. Serve with rice. FROM: SOPIT MERRELL (HKRT62B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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