Name: Shrimp And Rice Soup (Chao Tom)
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Stalks Lemongrass; Outer; 3 lg Garlic; 2 Finely Chopped Shallots; (2; 2 tb Coarsely Chopped Dry-Roasted; 1 Bird Or Serrano Chiles; (1; 1/2 lb Medium Shrimp; Peeled,; 2 cn Chicken Broth; (14 Ounce; 4 1/2 c Water; 1 c Long Grain Jasmine Rice;,; 1/2 ts Black Pepper freshly ground; 1 ts Vegetable Oil; Preferably; 1 c Loosely Packed Cilantro; 1 tb Fish sauce; 1/4 1/4 Teaspoon White Pepper

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INGREDIENTS

2 Stalks Lemongrass; Outer
3 lg Garlic
2 Finely Chopped Shallots; (2
2 tb Coarsely Chopped Dry-Roasted
1 Bird Or Serrano Chiles; (1
1/2 lb Medium Shrimp; Peeled,
2 cn Chicken Broth; (14 Ounce
4 1/2 c Water
1 c Long Grain Jasmine Rice;,
1/2 ts Black Pepper ; freshly ground
1 ts Vegetable Oil; Preferably
1 c Loosely Packed Cilantro
1 tb Fish sauce
1/4 1/4 Teaspoon White Pepper

Servings

INSTRUCTIONS

In a small bowl, combine shallots, fish sauce and pepper; add shrimp and toss to coat. Cover with plastic wrap and set aside in the refrigerator. Place water and broth in a large soup pot or Dutch oven, add rice and bring to a boil. Meanwhile, using a mortar and pestle, food processor or blender, work 1 of the garlic cloves and the lemongrass together into a paste. Add to rice /broth mixture. When broth reaches a boil, lower heat to medium and simmer, partially covered, for 15 minutes. Set aside. Meanwhile, finely chop the remaining 2 cloves garlic. In a skillet or wok, heat oil over high heat. Add garlic and stir-fry until golden, about 10 seconds. Ad reserved shrimp pieces with marinade. Stir-fry until shrimp starts to change color, about 1 minute. Add to soup. Pour about 1/2 cup of the soup broth into the skillet or wok to deglaze the pan, then pour it back into soup. Continue simmering soup until shrimp is fully cooked, 1 to 2 minutes. Ladle soup into bowls and sprinkle a few peanuts and cilantro leaves over each serving. Serve with side dishes of chiles, Vietnamese Dipping Sauce and the remaining peanuts and cilantro, so guests can adjust flavorings as they wish. Makes about 8 cups Nutritional info from Eating Well Mag. 225 calories per serving; 13 grams protein, 3 grams fat (0.5 gram saturated fat), 33 grams carbohydrate; 1,360 mg sodium; 61mg cholesterol; 1 gram fiber NOTES : This quickly prepared soup has small pieces of shrimp floating in a lightly flavored broth, which is loaded with tender rice. A garnish of chopped roasted peanuts adds a pleasant change of texture and a nutty taste. The soup is traditionally served with a side dish of Vietnamese Dipping Sauce (Nuoc Cham) so guests can add extra flavoring as they wish. Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest by Irene DiGiuseppe on Oct 31, 1998,

NOTES

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Shrimp And Rice Soup (Chao Tom)

2  Stalks Lemongrass; Outer 
3 lg Garlic 
2  Finely Chopped Shallots; (2 
2 tb Coarsely Chopped Dry-Roasted 
1  Bird Or Serrano Chiles; (1 
1/2 lb Medium Shrimp; Peeled, 
2 cn Chicken Broth; (14 Ounce 
4 1/2 c Water 
1 c Long Grain Jasmine Rice;, 
1/2 ts Black Pepper freshly ground
1 ts Vegetable Oil; Preferably 
1 c Loosely Packed Cilantro 
1 tb Fish sauce 
1/4  1/4 Teaspoon White Pepper

In a small bowl, combine shallots, fish sauce and pepper; add shrimp and  toss to coat. Cover with plastic wrap and set aside in the refrigerator.    Place water and broth in a large soup pot or Dutch oven, add rice and bring  to a boil.    Meanwhile, using a mortar and pestle, food processor or blender, work 1 of  the garlic cloves and the lemongrass together into a paste. Add to rice  /broth mixture.    When broth reaches a boil, lower heat to medium and simmer, partially  covered, for 15 minutes. Set aside.    Meanwhile, finely chop the remaining 2 cloves garlic. In a skillet or wok,  heat oil over high heat. Add garlic and stir-fry until golden, about 10  seconds. Ad reserved shrimp pieces with marinade. Stir-fry until shrimp  starts to change color, about 1 minute. Add to soup. Pour about 1/2 cup of  the soup broth into the skillet or wok to deglaze the pan, then pour it  back into soup. Continue simmering soup until shrimp is fully cooked, 1 to  2 minutes.    Ladle soup into bowls and sprinkle a few peanuts and cilantro leaves over  each serving. Serve with side dishes of chiles, Vietnamese Dipping Sauce  and the remaining peanuts and cilantro, so guests can adjust flavorings as  they wish.    Makes about 8 cups    Nutritional info from Eating Well Mag.    225 calories per serving; 13 grams protein, 3 grams fat (0.5 gram saturated  fat), 33 grams carbohydrate; 1,360 mg sodium; 61mg cholesterol; 1 gram  fiber    NOTES : This quickly prepared soup has small pieces of shrimp floating in a  lightly flavored broth, which is loaded with tender rice.  A garnish of  chopped roasted peanuts adds a pleasant change of texture and a nutty  taste.  The soup is traditionally served with a side dish of Vietnamese  Dipping Sauce (Nuoc Cham) so guests can add extra flavoring as they wish.    Recipe by: Eating Well Mag. Jan/Feb 1997    Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Oct 31,  1998,

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 6 servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 235.8mg		8 %
Potassium 31.6mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.7g
Protein 0.3g		0 %
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Calories per serving: 4

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