IN JAMAICA I BOUGHT 10 JARS OF JERK SO HAD TO CREATE A RECIPE ENJOY DAN:

THAI HOT AND SOUR SOUP (TOM-YUM-KAI) by CHEF DAN:


Serves 20



INGREDIENTS:



4 quarts chicken broth

6 stalks lemongrass, sliced into 2-inch pieces

12 keffir lime leaves minced

4-inch piece fresh ginger, minced

3 Thai chilies, seeded and sliced

4 tablespoon fish sauce

1/4-cup tamarind

1/4-cup lime juice

1 (16oz) cans straw mushrooms, drained

2 pounds shrimp, peeled and shells reserved

10 scallions, sliced diagonally

1/2-cup dry roasted peanuts

Hand full cilantro



DIRECTIONS:



1. In a skillet over medium-heat, add shrimp shells and cook for 2 minutes.

2. In a stock pot high-heat, add chicken broth, shrimp shells, lemongrass, lime leaves, ginger, and Thai peppers.

3. Bring to a boil and then simmer for 20 minutes.

4. Drain through strainer into another stock pot.

5. Discard solids.

6. With the seasoned chicken broth, bring to a boil and add fish sauce, tamarind, and mushrooms and simmer for about 10 minutes.

7. Add shrimp and simmer 5-6 minutes.

8. Remove from heat and add lime juice.

9. In each serving bowl add cilantro, scallions, and peanuts.

ENJOY DAN: