| 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
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”