Oriental shrimp soup (thu's wonderful soup)

1 Servings

Ingredients

Quantity Ingredient
---Seasoning Mix---
1½ teaspoon Salt
1 teaspoon Cayenne
1 teaspoon Onion powder
1 teaspoon Ground ancho chilies
¾ teaspoon Garlic powder
½ teaspoon White pepper
¾ teaspoon Black pepper
Sauteing liquid; (original was 2 TB butter)
2 cups Mushrooms; sliced
1 Stalk lemon grass; cut diagonally
2 teaspoons Fresh garlic; finely chopped
2 teaspoons Serrano peppers; finely chopped
4 tablespoons Lemon juice
2 tablespoons Lime juice
3 tablespoons Fish sauce; *
4 cups Nonfat chicken broth
½ pounds Shrimp; peeled
1 tablespoon Fresh parsley; chopped

Directions

REST

* You may use commercially prepared fish sauce, or see the recipe.

Saute the mushrooms, lemon grass, garlic, serranos, and the seasoning mix in whatever liquid you choose. Cook, stirring frequently, and when the mixture starts to stick, add the juices and the fish sauce. Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan. Add the chicken stock, cover and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, and remove from the heat.

Recipe by: Fiery Foods that I Love, Paul Prudhomme Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 10, 1998

Related recipes