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Lemon Grass-Shrimp Soup |
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* Exported from MasterCook * Lemon Grass-Shrimp Soup Recipe By : Wandee Young and Byron Ayanoglu Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 stick lemon grass 4 lime leaves (or 2 tablespoons lime juice) 1 inch galangal root (or ginger root) 2 fresh hot chilies 3 tablespoons fish sauce 1 teaspoon sugar 1 1/2 teaspoons chili paste 2 ounces button mushrooms, quartered 16 large shrimps, shelled and deveined (10 oz) 3 tablespoons lime juice Fresh coriander leaves 1. Heat 4 cups water in a soup pot to boiling. 2. Smash lemon grass with the flat of a chef's knife once, and then cut into 1-inch pieces; tear lime leaves into thirds; and slice galangal into thin rounds. Reserve these ingredients together. 3. Crush the fresh chilies and cut in half. Reserve separately. 4. When water has boiled, add the reserved lemon grass/galangal/lime leaves. Boil for 1 minute. Add fish sauce, sugar and chili paste. Boil for another 2 minutes. Add mushrooms and boil for 2 minutes. Add shrimps and lime juice (3 tablespoons plus the other 2 tablespoons if you haven't used the lime leaves) and lower heat to medium-high. Cook for 2 minutes, just until the shrimps have turned white and springy. Transfer to a soup tureen, decorate with fresh coriander leaves and serve immediately. NOTES: Quick and easy, this soup depends on its aromatics for its ethereal allure. The barely poached (definitely undercooked) shrimps, however are what make it a treat. A note about this and other soups: lemon grass, galangal root and lime leaves, the trio of flavors that give many Thai soups their distinctive taste are unchewable, but form dictates that they be left in the soup. It is then up to the soup slurpers to avoid eating them. Furthermore, though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice respectively as indicated in the recipes. Recipe from: "Simply Thai Cooking" Wandee Young and Byron Ayanoglu Robert Rose, Inc. March 1996, ISBN 1-896503-18-7 - - - - - - - - - - - - - - - - - - Notes: Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net |
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