*  Exported from  MasterCook  *
 
                       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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