| 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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