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Add a photoServings: 4
Ingredients
- 1 lb shrimp with shells
- 1 Tbsp. peanut oil
- 5 c. chicken stock
- 2 x lemongrass stalks
- 1Â 1/2 Tbsp. cilantro stems
- 2 x garlic cloves
- 2 x fresh red chilies - (to 4) seeds removed
- 1/2 tsp lime zest
- 4 x Kaffir lime leaves minced
- Â Â (or possibly another 1/2 tspn lime zest, if you cannot find the lime leaves)
- 1/2 tsp freshly-grnd white pepper
- 1 can straw mushrooms in pcs
- 1 Tbsp. Nam pla - (or possibly another Southeast Asia fish sauce like Viet Nam's Nuoc mam)
- Â Â Juice of 1 lime
- 2 x fresh red chilies seeded, slivered
- 12 whl cilantro leaves
Directions
- Peel shrimp, reserving shells, and both devein and continue slicing lengthwise, pounding flat - then set aside.
- Heat oil in a large saucepan, then fry the shrimp shells in it till they turn pink. Pour in chicken stock and bring to a boil, then reduce and let simmer. Cut the lemon grass stalks in pcs - reserving the bottom 5 inches - then bruise the pcs with a few heavy hits, then toss them into the soup.
- Cut the reserved lemon grass into thin pcs, then either toss into a blender or possibly lb. with the garlic, the cilantro stems, the chilies, and and lime zest and leaves, and white pepper. Stir into the soup, bring to a boil, then reduce and simmer for 20 min.
- When the stock is done, pour through a sieve, return to the saucepan, and reheat. When soup is at a boil, add in shrimp and mushrooms and cook for 2 to 3 min, till the shrimp are pink. Reduce heat, add in lime juice and fish sauce, and taste for seasoning.
- When ready to serve, stir in slivered chilies and cilantro leaves, then ladle into bowls.
- Serve to 4, all at once with rice and any number of other dishes. In a way, it serves as a beverage to the whole meal, served, as it traditionally is, all together.
- Comments: This Thai soup is wonderful - warm and sour and piquant, an outstanding combination of rich, chewy shrimp - slippery mushroom - and the foresty green of just cooked cilantro fronds in a complex broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 56 | 26% |
| Total Fat 6.32g | 8% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 968mg | 40% |
| Potassium 673mg | 19% |
| Total Carbs 10.89g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.93g | 1% |
| Protein 30.17g | 48% |
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