Shrimp hot sour soup
Method
- In a small bowl, place the salt, shrimps and cold water; toss to dissolve the salt. Refrigerate for ½ an hour.
- Measure ¼ cup of the peeled lemongrass and cut into 2 inch pieces. Set aside.
- Chop the peeled ginger into 1 tbsp and set aside.
- Chop the stems off the coriander leaves and cut the leaves and set aside.
- Deseed the chillies and cut into thin pieces. Set aside.
- Cut the peel (being careful to take the skin and not the rind).
- Set aside four 1 ½ inch by 1 inch sections for each of four bowls.
- Cut the limes in half and squeeze to take out 3 tbsp juice.
- Make shrimp stock by using the soaking water and the shells and tails.
- Cook for 6-8 minutes over medium heat until stock turns reddish.
- Strain the stock over a large bowl, pressing the shells to remove all the water.
- In a large pot, combine the shrimps, shrimp stock and chicken broth.
- Add the chopped lemongrass, the ginger and the fish sauce. Boil for sometime.
- Add the mushrooms, shrimp, and lime juice.
- Cook until shrimp turns pink for about 4 minutes.
- Remove from heat and add lime juice.
- Add the chopped chillies and coriander leaves and keep stirring till thick.
- Serve hot in individual bowls.
Ingredients:
500 gms. Shrimps, shelled and deveined (save the shells and tails for later use)
1 tsp rock salt
1 cup cold water
2 stalks lemon grass
1-inch ginger, peeled and sliced
6 small mushrooms, chopped
8-10 sprigs of coriander leaves
3 Jalapeno chillies
4 cups chicken stock
1&1/2 tbsp fish sauce
2 Limes
500 gms. Shrimps, shelled and deveined (save the shells and tails for later use)
1 tsp rock salt
1 cup cold water
2 stalks lemon grass
1-inch ginger, peeled and sliced
6 small mushrooms, chopped
8-10 sprigs of coriander leaves
3 Jalapeno chillies
4 cups chicken stock
1&1/2 tbsp fish sauce
2 Limes
RECIPES BY REHANA KHAMBATY
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