Try this Hot and Sour Shrimp Soup (Thai) recipe, or contribute your own.
Suggest a better descriptionNOTE: The following mixture may be substituted for 1 teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to taste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. Source: Madhur Jaffreys _Far Eastern Cookery_ From: sehender@reed.edu (Sarah Henderson)
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Serving Size: 1 Serving (653g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 265 | ||
Calories from Fat: 64 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 127.9mg | 39 % | |
Sodium 836mg | 29 % | |
Potassium 769.1mg | 20 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 20.1g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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