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Name: Thai Shrimp Soup
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Green onions separated into white and green parts, finely chopped; ; chopped; ; chopped; 1/4 ts Extra light olive oil with sesame oil (1.25ml); 8 slices ginger-root; 1/4 ts Toasted sesame oil; 1 Clove garlic peeled; 1 c Chicken stock

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INGREDIENTS

4 Green onions ; separated into white and green parts, finely chopped
; chopped
; chopped
1/4 ts Extra light olive oil ; with sesame oil (1.25ml)
8 slices ginger-root
1/4 ts Toasted sesame oil
1 Clove garlic ; peeled
1 c Chicken stock

Servings

INSTRUCTIONS

MMMMM----------------------------SOUP--------------------------------- 1/4 ts Toasted sesame oil 12 oz Shrimp; (41-50 count per ; pound) (340g) ; peeled and ; de-veined 8 oz Fresh mushrooms; (227g) -quartered 1 tb Fish sauce; (15ml) 4 c Chicken stock; (944ml) The Flavour Base: Pour the oils into a large skillet over the medium heat, add the garlic, ginger and the white parts of the green onions and cook 3 min. Reserve the dark green parts. Pour in the chicken stock, bring to a boil for 3 minutes. Strain into a small bowl, pressing firmly on the solids until they squeeze through the sieve in the form of a flavour-packed pulp. Set aside. The Soup: Pour the sesame oil into a large wok over a medium heat, add the shrimp all at once and cook until they turn pink, stirring constantly - about 30 seconds. Stir in the mushrooms and cook 1 minute. Add the fish sauce and 1/4 cup of the reserved Flavour Base and cook for 3 minutes, stirring frequently. Pour in the chicken stock and the remaining Flavour Base and bring just to the boil - if it gets to a rolling-boil stage the shrimp will become very tough. Remove from the heat and skim the foam that rises to the surface. To serve: Ladle into bowls and sprinkle each with a tablespoon (15ml) of the dark green parts of the chopped green onions.

NOTES

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Thai Shrimp Soup

4  Green onions separated into white and green parts, finely chopped
  ; chopped 
  ; chopped 
1/4 ts Extra light olive oil with sesame oil (1.25ml)
8 slices  ginger-root 
1/4 ts Toasted sesame oil 
1 Clove garlic peeled
1 c Chicken stock

MMMMM----------------------------SOUP---------------------------------    1/4 ts Toasted sesame oil     12 oz Shrimp; (41-50 count per           ; pound) (340g)           ; peeled and           ; de-veined      8 oz Fresh mushrooms; (227g)           -quartered      1 tb Fish sauce; (15ml)      4 c  Chicken stock; (944ml)   The Flavour Base: Pour the oils into a large skillet over the medium  heat, add the garlic, ginger and the white parts of the green onions  and cook 3 min.    Reserve the dark green parts. Pour in the chicken stock, bring to a  boil for 3 minutes. Strain into a small bowl, pressing firmly on the  solids until they squeeze through the sieve in the form of a  flavour-packed pulp. Set aside.    The Soup: Pour the sesame oil into a large wok over a medium heat,  add the shrimp all at once and cook until they turn pink, stirring  constantly - about 30 seconds.    Stir in the mushrooms and cook 1 minute. Add the fish sauce and 1/4  cup of the reserved Flavour Base and cook for 3 minutes, stirring  frequently.    Pour in the chicken stock and the remaining Flavour Base and bring  just to the boil - if it gets to a rolling-boil stage the shrimp will  become very tough. Remove from the heat and skim the foam that rises  to the surface.    To serve: Ladle into bowls and sprinkle each with a tablespoon (15ml)  of the dark green parts of the chopped green onions.

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 4

Calories: 64
Calories from Fat: 21 (33%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 3.6mg		1 %
Sodium 173.7mg		6 %
Potassium 239.7mg		6 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 5.9g
Protein 3.8g		5 %
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.

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Calories per serving: 64

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