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Hot & sour shrimp soup (thai)
Artist: _ Yield: 6
Categories: Asian, Ethnic, Seafood, Shrimp, Soups & Stews, Thai Rating: 0
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Ingredients:
1 lbsMedium shrimp
2 Sticks fresh lemongrass, OR
2 tbsp-Dried lemongrass
4 Kaffir lime leaves
- (fresh or dried) -OR-
1 tbsp-Finely grated lemon zest
1 1/2 quartChicken stock
1 tbspFish sauce or salt to taste
3 tbspFresh lime juice or to taste
1 tspThai chili paste
-(nam prik pow) OR see NOTE
15 ozCanned straw mushrooms, -OR-
12 med-Fresh mushrooms
3 Fresh hot green chilies
3 tbspCilantro
Procedures:
1Note: the following mixture may be substituted for 1 teaspoon thai chili paste: ?ts cayenne, ?tsp sugar and ?tsp oil
2wash, peel, de-vein shrimp.
3Save shells.
4Wash shrimp again, drain, pat dry, cover and refrigerate.
5If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end.
6Discard straw-like top.
7Lightly crush the 6 pieces.
8in a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
9Bring to boil.
10Lower heat and simmer gently for 20 minutes.
11Strain stock, then add fish sauce, lime juice, and chili paste.
12Adjust fish sauce and lime juice to taste.
13*add more chili paste for more heat.
14drain straw mushrooms and add to stock.
15(if using fresh mushrooms, quarter them and drop in lightly salted boiling water.
16Boil 1 minute.
17Drain and add to stock).
18**the soup can be prepared to this point several hours ahead of time and stored in the refrigerator.**
19prepare garnish shortly before serving.
20Cut green chilies into fine rounds.
21Wash and dry cilantro.
22Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp.
23Cook on medium heat for 2 minutes or just until shrimp turn opaque.
24Garnish with chilies and cilantro leaves.
25Serve hot.