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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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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!
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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.
Note:
You can substitute chicken for the shrimp if you wish. Then just use a reduced chicken broth.