from The Best of Thai and Vietnamese Cooking
Place the garlic, shallot, chili paste, chili, cilantro, and peppercorns into a mortar and pound into a paste.
Heat the oil in a soup pot over moderate heat. Add the shrimp shells and brown until fragrant, about 2 minutes. Add the spice mixture to the pot and stir until fragrant about 20 seconds. Add the chicken stock and let simmer for 5 minutes. Using a slotted spoon, remove the shells and discard. Add the lemon grass, galanga, lime leaves, fish sauce, brown sugar, mushrooms, and tomatoes and bring to a boil. Add the shrimp and cook until almost done, about 2 minutes. Shrimp will continue to cook in the hot broth. Remove from the heat and the lime juice, basil and cilantro. Serve piping hot.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 86 | ||
Calories from Fat: 46 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1045.9mg | 36 % | |
Potassium 98mg | 3 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber -0.3g | -1 % | |
Sugars, other 10.2g | ||
Protein 1g | 1 % | |
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: 86
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