Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass, straw mushrooms and kaffir lime leaves; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juince. Sprinkle with green onions. Chinese parsley and red chili peppers, if desired. Serve hot. Garnish with Chinese parsley sprigs. Makes 4 servings. Note: Fresh mushroom can be substituted for hte canned mushrooms, but add at end of cooking time. (This is the most popular soup served at Keos, the well-known gourmet Thai restaurant in Honolulu.) source: Keos Thai Cuisine by Keo Sananikone (1985). Posted to CHILE-HEADS DIGEST by The Old Bear
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|Serving Size: 1 Serving (1083g)|
|Recipe Makes: 1|
|Calories from Fat: 51 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 340.5mg||105 %|
|Sodium 2601.3mg||90 %|
|Potassium 864.4mg||23 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 14.2g|
|Protein 56.1g||80 %|
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Calories per serving: 346
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