© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from Cooking Thai Food in American Kitchen, Part II by Malulee Pinsuvana, Bangkok: Thai Watana Panich, Co., 1987; pp.36-37.
1 pound medium-size shrimp
1 stalk of lemon grass, lightly pounded and cut into 2 inches long
3 lime leaves
1 teaspoon of salt
2 tablespoons of nam pla
3 tablespoons of lime juice
6 prik ki nu, pounded lightly
4 cups of water
½ cup of roughly cut cilantro leaves
Remove the shrimp shell but leave the tails (for look). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before wedging each into quarters. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts. Remove the pot from heat after boil. Add fishsauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with pieces of cilantro.