*  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: [email protected] (Sarah Henderson)



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