Thaisoupwithshrimpandlemongrass Recipes

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

THAI SHRIMP & RICE SOUP

Steps:

• *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
• Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
• Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
• Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
• Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
• Ladle the soup into warm bowls and enjoy!

THAI SHRIMP AND LEMONGRASS SOUP (TOM YUM SOUP)

Steps:

• 1. In a mortar, combine the garlic, chilies, cilantro stems and pepper, and grind together with a pestle until a thick paste forms, adding 1 Tbs. water if needed to facilitate grinding. Alternatively, combine all the ingredients in a mini food processor and process to a paste. Set the chili paste aside.
• 2. Remove and discard the stems from the mushrooms. Thinly slice the caps. Trim and crush the lemongrass stalks. Smash the galangal slices with the side of a chef's knife.
• 3. In a stockpot over high heat, warm the oil. Add the mushrooms and sauté until they begin to brown, about 2 minutes. Stir in the lemongrass, galangal slices and shallots, and sauté until fragrant, about 2 minutes more.
• 4. Pour in the stock, add the lime zest and bring to a boil. Reduce the heat to medium, stir in the chili paste and simmer for 3 to 4 minutes. Add the fish sauce, lime juice and palm sugar and stir to mix well. Simmer for 5 minutes to allow the flavors to develop.
• 5. Just before serving, stir in the shrimp. As soon as they begin to turn color and are opaque, after about 3 minutes, remove the soup from the heat. Ladle the soup into individual bowls, garnish with the shredded basil and cilantro, and serve immediately.

THAI NOODLE SOUP WITH VEGETABLES AND SHRIMPS

Steps:

• PREPARATION (20 minutes).
• Heat the bouillon to boiling temperature. Add the ginger and lemon leaves and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
• Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time with 30 seconds.
• Wash and cut the vegetables. Slice the onion (to half rings). Slice the garlic. Cut the carrot julienne. Cut the shiitake into slices. Cut the pepper into strips. Cut the paksoi into pieces of 1-2 centimeters. Chop the coriander leaves.
• Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.
• COOKING (10 minutes).
• Fry the onion (1,5 minutes).
• Add pepper and garlic and fry these (1 minute).
• Add mushrooms and fry these (1,5 minute).
• Add carrot and fry these (1 minute).
• Add bouillon and shrimps and bring to boiling point.
• Add paksoi pieces and cook these for a short time (1 minute maximum).
• Squeeze half a lime in the soup.
• Add salt to taste.
• Add the noodles and heat these in the soup.
• Add the coriander and serve the soup.
• SERVING TIPS.
• Serve the soup with the two lime pieces and the chili sauce.
• VARIATIONS.
• Serious vegetarians can replace the shrimps with fried tofu cubes and the fish sauce with light soy sauce. Add these together with the mushrooms.
• The shiitake mushrooms can be replaced with other musrooms like chantarelles.
• The paksoi and carrot can be wholly or partially replced with other crunchy vegetables like chinese cabbage, pepper or fennel. French beans or sugar peas are also tasteful in this dish. When you this you have to adapt the cooking times.
• DORUS TIPS.
• Use a tasteful noodle for this dish. I prefer japanese soba noodles.
• Don't overcook the vegetables. The paksoi has to stay crunchy.