Thai hot and sour shrimp soup

6 servings

Ingredients

QuantityIngredient
1poundsUncooked, unpeeled shrimp
2Sticks Lemon Grass
4Kaffir Lime Leaves (or 1 ts finely grated lemon rind)
15ouncesStraw mushroom (can)
3Fresh hot green chilies
pintChicken stock
3tablespoonsFresh Coriander leaves
1tablespoonFish sauce
3tablespoonsLime Juice
1teaspoonChili Paste (Nam Prik Pow)

Directions

1. Wash the unpeeled shrimp well. Peel and devain them, keeping the peelings. Wash the shrimp again and pat them dry.

2. Cut 3 X 2" pieces from each stick of lemon grass starting from the bottom end, and crush lightly. Discard the top.

3. Combine the stock, lemon grass, lime leaves and shrimp peelings in a pan. Bring to a boil and simmer gently for 20 minutes. Strain. Add fish sauce, lime juice and chile paste.

Adjust seasoning if required (Fish sauce and lime juice).

4. Add the drained mushrooms. The soup can be stored like this.

5. Before serving cut the chilies into very fine rounds. Wash and dry the coriander leaves.

6. Bring soup to a boil. Add shrimp and cook 2 minutes or until the shrimp are opaque. Add garnishes to serving bowl(s).