Spicy prawn soup
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shallot -- thinly sliced |
| ¼ | cup | Fresh lemon grass -- |
| Chopped | ||
| 1 | tablespoon | Ginger root -- peeled and |
| Fresh green chile | ||
| 2 | larges | Garlic cloves -- thinly |
| Sliced | ||
| Vegetable cooking spray | ||
| 1 | teaspoon | Vegetable oil |
| ¾ | pounds | Medium shrimp -- peeled and |
| De | ||
| 6 | cups | Water |
| 1 | cup | Sliced mushrooms -- fresh |
| 3 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Fish sauce |
| ¼ | teaspoon | Chili oil |
| ¼ | cup | Fresh basil -- thinly |
| Sliced | ||
| Julienned | ||
| Halved lengthwise | ||
Directions
-
-
Recipe by: Cooking Light, Jan/Feb 1995 Place a large nonstick skillet over high heat until hot. Add first 5 ingredients; saute 2 minutes or until lightly browned. Remove mixture from skillet; set aside. Coat skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add shrimp; saute 3 minutes or until done. Set aside. Bring the water to a boil in a large saucepan. Add shallot mixture; reduce heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle with basil. Typed by Olivia Liebermann
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