Hot& Sour Shrimp Soup (Thai)

* Exported from MasterCook *

HOT & SOUR SHRIMP SOUP (THAI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Medium shrimp
2 Sticks fresh lemongrass -- OR
2 tb -Dried lemongrass
4 Kaffir lime leaves
- (fresh or dried) -OR-
1 tb -Finely grated lemon zest
1 1/2 qt Chicken stock
1 tb Fish sauce or salt to taste
3 tb Fresh lime juice or to taste
1 t Thai chili paste
-(nam prik pow) OR see NOTE
15 oz Canned straw mushrooms -- -OR-
12 md -Fresh mushrooms
3 Fresh hot green chilies
3 tb Cilantro

NOTE: The following mixture may be substituted for 1
teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp
sugar and 1/2 tsp oil

Wash, peel, de-vein shrimp. Save shells. Wash shrimp
again, drain, pat dry, cover and refrigerate. If
using fresh lemongrass, cut each stick into three 2
inch pieces--starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and
shrimp shells. Bring to boil. Lower heat and simmer
gently for 20 minutes. Strain stock, then add fish
sauce, lime juice, and chili paste. Adjust fish sauce
and lime juice to taste. *Add more chili paste for
more heat.

Drain straw mushrooms and add to stock. (If using
fresh mushrooms, quarter them and drop in lightly
salted boiling water. Boil 1 minute. Drain and add to
stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the
refrigerator.**

Prepare garnish shortly before serving. Cut green
chilies into fine rounds. Wash and dry cilantro.
Just before serving, heat the soup, when it begins to
boil, drop in peeled shrimp. Cook on medium heat for
2 minutes or just until shrimp turn opaque. Garnish
with chilies and cilantro leaves. Serve hot.

Source: Madhur Jaffrey's _Far Eastern Cookery_

From: sehender@reed.edu (Sarah Henderson)



- - - - - - - - - - - - - - - - - -