THAI HOT AND SOUR SOUP (TOM-YUM-KAI) FPR THE S;OW FOOD CLASS ENJOY DAN:

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

Serves 20

INGREDIENTS:

4 quarts shrimp broth (made from shrimp shells)

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 4 quarts water, 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 shrimp 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: