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COLLECTION: Hot & Sour Soups
Hot & Sour Shrimp Soup(Thai)
1
2
4
lb. med. shrimp
sticks fresh or 2 Tbsp. dried lemongrass
fresh or dried kaffir lime leaves or
1
Tbsp. finely grated lemon zest
1
1
3
1
1/2 quarts chicken stock
Tbsp. fish sauce or salt to taste
Tbsp. fresh lime juice or to taste
tsp. Thai chili paste(nam prik pow) or
substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
1
3
3
5 oz. can straw mushrooms or 12 med. fresh mushrooms
fresh hot green chilies
Tbsp. cilantro
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.
mara
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/hot-sour-soup-coll.html (2 of 2) [12/17/1999 12:02:19 PM]
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