Spicy shrimp soup with lemon grass
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 4 | cups | Water |
| 1 | Stalk fresh lemon grass; sliced | |
| 1 | can | Straw mushrooms; (8 oz.), drained |
| 2 | Kaffir lime leaves | |
| 1 | tablespoon | Fish sauce; (up to 4) |
| ¼ | cup | Fresh lime juice |
| 2 | tablespoons | Slice green onions |
| 1 | tablespoon | Chopped Chinese parsley |
| 1 | Red chili peppers; seeded and chopped, (or 1/2 tsp red chili paste) (up to 4) | |
| Chinese parsley sprigs | ||
Directions
GARNISH
Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass, straw mushrooms and kaffir lime leaves; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juince. Sprinkle with green onions. Chinese parsley and red chili peppers, if desired. Serve hot. Garnish with Chinese parsley sprigs.
Makes 4 servings.
Note: Fresh mushroom can be substituted for hte canned mushrooms, but add at end of cooking time.
(This is the most popular soup served at Keo's, the well-known gourmet Thai restaurant in Honolulu.)
source: Keo's Thai Cuisine by Keo Sananikone (1985).
Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@...> on May 16, 1998
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