Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c Shrimp, peeled & deveined
- 3 1/2 c Water
- 4 Kaffir lime leaves
- 2 Stalks lemongrass
cut into 1" pieces
and smashed. Use 2" from
base only. Discard leaves
(canned or fresh)
(or to taste)
Preparation
In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
