Hot & sour shrimp soup (thai)

6 Servings

Ingredients

QuantityIngredient
1poundsMedium shrimp
2Sticks fresh lemongrass; OR Dried lemongrass
4Kaffir lime leaves (fresh or dried) -OR- Finely grated lemon zest
quartChicken stock
1tablespoonFish sauce or salt to taste
3tablespoonsFresh lime juice or to taste
1teaspoonThai chili paste (nam prik pow) OR see NOTE
15ouncesCanned straw mushrooms; -OR- Fresh mushrooms
3Fresh hot green chilies
3tablespoonsCilantro

Directions

NOTE: The following mixture may be substituted for 1 teaspoon Thai chili paste: ¼ ts cayenne, ¼ tsp sugar and ½ 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.