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0.0 – 0 reviews •
Level: |
Easy |
Yield: |
4 servings. |
Ingredients
- 1 pound medium shrimp, shelled and deveined, butterflied, shells reserved
- 1/4 cup lime juice
- 4 teaspoons Thai fish sauce
- 1/4 cup minced fresh green chilies
- 2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced
- 2 teaspoons vegetable oil
- 4 cups chicken stock
- 2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores)
- 2 tablespoons finely-minced fresh coriander roots and stems
- 2 thick slices galanga root (available in Asian markets or specialty food stores)
- 2 medium shallots, coarsely chopped
- 2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores)
- 1/2 cup straw mushrooms, rinsed
- 2 heaping tablespoons fresh coriander leaves
- 2 teaspoons minced scallion
Instructions
- In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
- In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
- Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.
Nutrition Facts
Serving Size |
1 of 4 servings |
Calories |
251 |
Total Fat |
6 g |
Saturated Fat |
1 g |
Carbohydrates |
19 g |
Dietary Fiber |
2 g |
Sugar |
8 g |
Protein |
31 g |
Cholesterol |
190 mg |
Sodium |
1042 mg |
Serving Size |
1 of 4 servings |
Calories |
251 |
Total Fat |
6 g |
Saturated Fat |
1 g |
Carbohydrates |
19 g |
Dietary Fiber |
2 g |
Sugar |
8 g |
Protein |
31 g |
Cholesterol |
190 mg |
Sodium |
1042 mg |