| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Asian, Soups & ste | 1 | servings |
INGREDIENTS
| 1 | ts | Corn oil |
| 2 | tb | Shallots; minced |
| 2 | Stalks lemongrass | |
| 1 | lg | Tomato |
| 1/2 | lb | Button mushrooms; thinly sliced |
| 1 1/2 | ts | Sugar |
| 5 | c | Water |
| 1/2 | lb | Medium shrimp |
| 5 1/2 | tb | Fish sauce |
| 3 | tb | Fresh lime juice |
| 1/4 | lb | Very thin rice stick noodles |
| 1 1/2 | c | Bean sprouts |
| 1/2 | ts | Crushed red pepper |
| 2 | tb | Scallion greens; finely minced |
INSTRUCTIONS
Trimn lemongrass stalks - remove wilted or tough outer leaves. Cut into 2-inch lengths, and smash with the flat side of a knife. Core and seed the tomato, and cut into 1/4-inch-thick wedges. Peel, score down the back and devein the shrimp. Rinse well. Soften the rice noodle sticks in hot water and drain. Heat a heavy pot or casserole over medium-high heat. Add the oil and heat until hot, about 30 seconds. Add the shallots and lemongrass and stir-fry for about 15 seconds. Add the tomato, mushrooms, and sugar and stir-fry for about 1 minute. Add the water and bring to a boil. Reduce heat to medium and simmer, uncovered, for about 10 minutes. Add the shrimp, fish sauce, lime juice, and noodles and simmer for anout 2 minutes, or until the shrimp turn pink and the noodles are tender. Using tongs, remove and discard the lemongrass. Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minutes, or until heated through. Ladle into soup bowls, sprinkle with the scallions, and serve. Makes 6 servings, REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l.
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