Spicy prawn soup

7 servings

Ingredients

Quantity Ingredient
⅓ cup Shallot -- thinly sliced
¼ cup Fresh lemon grass --
Chopped
1 tablespoon Ginger root -- peeled and
Fresh green chile
2 larges Garlic cloves -- thinly
Sliced
Vegetable cooking spray
1 teaspoon Vegetable oil
¾ pounds Medium shrimp -- peeled and
De
6 cups Water
1 cup Sliced mushrooms -- fresh
3 tablespoons Fresh lime juice
1 tablespoon Fish sauce
¼ teaspoon Chili oil
¼ cup Fresh basil -- thinly
Sliced
Julienned
Halved lengthwise

Directions

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Recipe by: Cooking Light, Jan/Feb 1995 Place a large nonstick skillet over high heat until hot. Add first 5 ingredients; saute 2 minutes or until lightly browned. Remove mixture from skillet; set aside. Coat skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add shrimp; saute 3 minutes or until done. Set aside. Bring the water to a boil in a large saucepan. Add shallot mixture; reduce heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle with basil. Typed by Olivia Liebermann

Recipe By :

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