Sunday, February 12, 2017

TOM YUM GAI SHRIMP SOUP ENJOY DAN:

                     TOM YUM GAI SHRIMP  SOUP by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2 pounds shrimp
10 cups water (divided)
1/2-cup fresh peeled galangal or fresh ginger
2 stalks of lemongrass, smashed and cut into 2-inch lengths
6 fresh kaffir lime leaves or 2 tablespoons of lime zest
1/2-cup straw mushrooms
2 tablespoons tom yum soup paste
1 tablespoon fish sauce
2 Thai chilies
4 scallions, bias cut into 1/2-inch lengths
1 handful fresh cilantro, chopped
1 tablespoon lime juice
6 tablespoons dry roasted unsalted peanuts, chopped
4 lime wedges

DIRECTIONS:
1.   Peel and deveined shrimp, reserving shells.
2.   Combine shrimp shells and 6 cups of water in a stock pot.
3.   Bring to a simmer.
4.   Cook 1 hour.
5.   Strain broth through a sieve into a bowl; discard, solids.
6.   Combine broth and remaining water in stockpot; bring to a boil.
7.   Add galangal, lemongrass, and kaffir leaves to the pot; simmer 10 minutes.
8.   Strain broth mixture through a sieve into a bowl; discard solids.
9.   Return broth mixture to the pot.
10.                Add mushrooms, and next3 ingredients and bring to a boil.
11.                Stir in shrimp, scallions, and cilantro; cook about 3 minutes.
12.                Discard chilies.
13.                Stir in fresh lime juice.
14.                 Top with peanuts and serve with jasmine rice.

ENJOY DAN:                                   SING SONGS AND PLANT SEEDS:


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