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Recipe from: Carol Miller-Tutzauer
This is our own recipe, adapted from several we have. The main difference between our own and the other recipes is that we use a chicken and shrimp stock rather than plain water as the base. Much better and much more like what you get in the restaurants!
½ pound shrimp, peeled and the shells reserved for making the stock
4 c chicken broth, canned is fine
1 stalk fresh lemon grass, sliced
1 can (8 ounce) straw mushrooms
2 kaffir lime leaves, if available
1 tablespoon fish sauce
¼ c fresh lime juice
2 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 or more prik ki nu, green or red, but they must be fresh
Garnish: Fresh cilantro leaves
Peel and devein shrimp. Reserve the shells. Refrigerate the shrimp while making the stock. Pour 1 ½ c of the chicken broth into a saucepan, add the shrimp shells, and simmer until liquid has reduced in half (about 15-20 minutes). Strain into fresh soup pot. Add remaining chicken broth (2 ½ cups). Bring to a boil. Add lemon grash and straw mushrooms. Reduce heat to medium-low. Add shrimp and cook for 3 minutes. Stir in fish sauce and lime juice (this will cloud the soup but don't worry; the lime juice substitutes for fresh tamarind juice). Sprinkle with green onions, fresh coriander, and chopped chili peppers. Serve hot with additional fresh coriander leaves.
You can substitute chicken for the shrimp if you wish. Then just use a reduced chicken broth.