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spicy shrimp soup with lemon grass

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 pounds Shrimp

  2. 4 cups Water

  3. 1 Stalk fresh lemon grass; sliced

  4. 1 can Straw mushrooms; (8 oz.), drained

  5. 2 Kaffir lime leaves

  6. 1 tablespoon Fish sauce; (up to 4)

  7. cup Fresh lime juice

  8. 2 tablespoons Slice green onions

  9. 1 tablespoon Chopped Chinese parsley

  10. 1 Red chili peppers; seeded and chopped, (or 1/2 tsp red chili paste) (up to 4)

  11. Chinese parsley sprigs

Instructions Jump to Ingredients ↑

  1. GARNISH Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass, straw mushrooms and kaffir lime leaves; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juince. Sprinkle with green onions. Chinese parsley and red chili peppers, if desired. Serve hot. Garnish with Chinese parsley sprigs.

  2. Makes 4 servings.

  3. Note: Fresh mushroom can be substituted for hte canned mushrooms, but add at end of cooking time.

  4. (This is the most popular soup served at Keo's, the well-known gourmet Thai restaurant in Honolulu.)

  5. source: Keo's Thai Cuisine by Keo Sananikone (1985).

  6. Posted to CHILE-HEADS DIGEST by The Old Bear on May 16, 1998

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