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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Thai soups are a skillful blend of taste, texture and color. This recipe came from a cookbook that my daughter brought back from Singapore. Some of the ingredients are unusual but can be found in Asian markets or online. Ingredients:
2 quarts fish stock (or chicken broth) |
2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces |
4 kaffir lime leaves |
1 inch fresh galangal root or 1 inch ginger, sliced |
2 thai red chili peppers, fresh, sliced |
2 tablespoons fish sauce, such as nam pla |
1 1/2 teaspoons sugar |
1 (8 ounce) can straw mushrooms, rinsed |
1 lb large shrimp, peeled with tails on |
1 lime, juice of |
1 lime, thinly sliced |
2 green onions, sliced |
6 sprigs fresh cilantro, chopped |
Directions:
1. Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves and slices are for flavor only and should be avoided when eating the soup.
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