HOT
AND SOUR SOUP FOR THE FRIENDSHIP FORCE ON WHIDBEY ISLAND
By
CHEF DAN:
Serves
8
INGREDIENTS:
1-1/2-pounds
shrimp with shells
10
cups water
4
stalks fresh lemongrass, peeled
6
frozen kaffer or lime zest of 2 limes
1
tablespoon red curry paste
1
(15 Oz) can straw mushrooms
2
tablespoon fish sauce
2
Thai chilies
3
tablespoons fresh lime juice
5
scallions cut on the bias in 1-inch pieces
A
handful fresh cilantro
Lime
wedges
DIRECTIONS:
1.
If
shrimp are frozen, soak in salted cold water for 20 minutes.
2.
Drain
and rinse thoroughly.
3.
Remove
shells and set aside
4.
In
a stock pot add water and shrimp shells, lemongrass, kaffer leaves.
5.
Bring
to boil, reduce heat and, cover and cook 20 minutes.
6.
Strain
liquid into another pot and discard, shells lemongrass and kaffer leaves.
7.
Return
broth mixture to the Dutch oven:
8.
Add
mudrooms, chili paste, fish sauce, and chilies.
9.
Bring
to a boil, stir in shrimp, green onions and cilantro.
10.
Cook
3 minutes, stir in lime juice, discards chilies.
11.
Ladle into bowls.
12.
Serve
with lime wedges.
ENJOY DAN: BON-APPETITE!!
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