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                      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)
 


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