• 76ff679be7c6b90a1b990385b8a0dc6a

Thai Hot & Sour Shrimp & Lemongrass Soup

Our favorite Thai Soup.....

Serves 4people
tsp Sate-chile oil
lb medium shrimp, peeled and de-veined, shells reserved
stalks lemongrass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
can (15 oz) straw mushrooms, drained
lime leaves
tsp dried chile flakes, or more to taste
Prepare rice—3 cups long-grain rice, preferably Jasmine or Indian Basmati with 2 1/2 cups water-----put rice in
saucepan and wash it several times with cold water, swishing the rice with your fingers, until the water runs clear.
Drain well and cover with the water. Smooth the rice into an even layer. Stick your finger in the water so the tip
just touches the top of the rice. The water should come up to your first knuckle, about 1 inch.
Put the saucepan over high heat and bring to a rolling boil. Cover tightly and reduce the heat to as low as
possible. If you have an electric stove that runs hot, you may want to place the pan slightly off the burner, keeping it from tilting. Set the timer for 20 minutes and no peeking is allowed. After 20 minutes, remove from the
burner and let stand, covered, for another 5 minutes. This ensures that the remaining heat dries the excess
moisture while separating the rice grains. You can let the rice stand longer if needed. Then, remove the lid, and
with a large spoon stir the rice lightly to fluff it up, but don’t stir too much. Set rice aside.
In a medium saucepan, cover the reserved shrimp shells with 4 cups water. Add the reserved lemongrass tops and bring to a boil over high heat. Remove from the heat, strain the broth, and return it to the saucepan.
Add the straw mushrooms, line leaves, lemongrass pieces, and tomato to the stock. Bring to a boil, reduce the
heat to medium, and simmer for 4 minutes. Add the shrimp and simmer until opaque about 2 minutes. Remove
from the heat and pour the soup into a tureen. Stir in the scallion, bean sprouts, line juice, black pepper, fish
sauce, chile flakes, and chile oil and serve at once with the rice.

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