Thai Soup With Shrimp And Lemon Grass Recipes

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI SOUP WITH SHRIMP AND LEMON GRASS

Steps:

• Remove tough outer layers from lemon grass stalks and discard.
• Cut off and discard about 1 inch of the woody base from each stalk.
• Then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
• Cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
• juice.
• Place chicken broth in lg saucepan and add lemon grass and lime slices.
• Bring mixture to a simmer over medium heat for 10 minutes.
• Strain broth and discard lemon grass and lime slices.
• Return strained broth to pan and place over medium heat.
• Add red bell pepper, mushrooms and hot red pepper flakes.
• Simmer 5 minutes.
• Then add shrimp, snow peas and scallions.
• Cook until shrimp is curled and pink, 2-3 min.
• (Do not overcook or shrimp will be tough) Remove from heat and add 2 tblsp.
• lime juice.
• Season with salt, adding more if needed.
• Ladle into bowls and garnish with cilantro.
• Makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.