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: