Yield: 4 Servings
Measure | Ingredient |
---|---|
3 cups | Raw shrimp; peeled and devie |
7 cups | Water |
1 tablespoon | Fish sauce |
⅛ teaspoon | MSG; OPTIONAL |
1 \N | Stalk lemon grass; 1\" pcs. |
1 \N | Fresh tomato; cut up bite si |
2 \N | Fresh hot green chili pepper |
1 tablespoon | Fresh lemon juice |
1 \N | Green onion; 1\" pcs. |
½ cup | Chinese straw mushroom |
1 tablespoon | Thai\"Nam Prig Pow\"** |
2-3 ea Kaffir leaves; lemon leaves 2-3 ea fresh coriander; leaves-cut up *sliced **Thai chili in oil Wash shrimp and drain thoughly. Put water in a large sauce pan. Bring to a boil over high heat. Add shrimp and cook for 10-15 minutes. Add remaining ingredients EXCEPT FOR LEMON JUICE AND CORIANDER LEAVES. Simmer on low heat 8-10 minutes longer. Add lemon juice into the soup. Sprinkle with fresh coriander before serving. Serve with rice. FROM: SOPIT MERRELL (HKRT62B)