| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Ethnic, Seafood, Soups & ste, Thai |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Fish stock |
| 1 |
|
Lemon grass root — finely |
|
|
Chopped |
| 1 |
sm |
Lime — thinly sliced |
| 2 |
|
Kaffir lime leaves |
| 1 |
|
Red chiles — seeded |
| 8 |
|
King prawns — fresh, in |
|
|
Shell |
| 2 |
|
Squid — cleaned,cut in |
|
|
Rings |
| 2 |
tb |
Fish sauce |
| 1 |
|
Spring onions — chopped |
| 4 |
|
Sprigs coriander |
INSTRUCTIONS
1. Bring stock to boil and add lemon grass, lime, lime leaves and chili.
Simmer for 7min.
2. Peel prawns, leaving tail and head in place. Cut along back and remove
vein.
3. Add prawns, squid and fish sauce. Simmer until seafood is lightly
cooked.
4. Garnish soup with spring onion and coriander.
Recipe By : Nila Sweeney
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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