| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Thai | Latimes3 | 6 | servings |
INGREDIENTS
| 4 | c | Thai Chicken Broth; (see recipe) |
| 1/2 | c | Peeled shrimp |
| 1 | cn | Straw mushrooms – (15 oz); drained, rinsed |
| 6 | Roasted dried Thai chiles -; (to 8) | |
| 3 | tb | Fish sauce |
| 3 | tb | Lime juice |
| 1 1/2 | tb | Chile paste in soybean oil |
| 2 | Kaffir; (Thai) lime leaves – (to 4) | |
| Cilantro sprigs |
INSTRUCTIONS
Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro. Yields 4 to 6 servings. Each of 6 servings: 76 calories; 1,089 mg sodium; 22 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 9 grams protein; 0.59 gram fiber Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - [email protected] Converted by MM_Buster v2.0l.
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