Title: Thai Hot And Sour Shrimp Soup
Categories: Taste3
Yield: 1 servings

1 lb Medium shrimp; shelled and
; deveined,
; butterflied, shells
; reserved
1/4 c Lime juice
4 ts Thai fish sauce
1/4 c Minced fresh green chilies
2 tb Very finely-minced
-lemongrass; from tender
-inner
; part of stalk, plus
; 2 tablespoons
; thinly-sliced
2 ts Vegetable oil
4 c Chicken stock
2 tb Crumbled dried Kefir lime
-leaves; (available in Asian
; markets or
; specialty food
; stores)
2 tb Finely-minced fresh
-coriander roots and
; stems
2 Thick slices galanga root;
-(available in Asian
; markets or
; specialty food
; stores)
2 md Shallots; coarsely chopped
2 ts Dried tamarind pulp;
-(available in Asian
; markets or
; specialty food
; stores)
1/2 c Straw mushrooms; rinsed
2 tb Fresh coriander
; leaves
2 ts Minced scallion

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.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4067

Converted by MM_Buster v2.0l.