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Recipe courtesy of Lynn Kearney

Show: Melting Pot

Episode: Padma's Passport - Hot 'n' Spicy

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Total:: 45 min
Prep:: 10 min
Cook:: 35 min

Yield:: 4 to 6 servings

Ingredients

2 tablespoons vegetable oil
1 shallot, peeled and sliced
1 (2-inch piece) ginger, sliced
2 fresh serrano chiles seeded, sliced (wear gloves)
4 stalks lemon grass, white part sliced
Juice and coarse zest of 1 lime
2 tablespoons fish sauce
8 cups chicken stock
1 pound medium/large shrimp, shelled
1/4 pound enoki mushrooms
Salt and white pepper, to taste
Garnish: cilantro sprigs

Directions

Heat a wok and coat with vegetable oil. Add shallot and saute until it begins to turn brown. Add ginger, chilies, lemon grass and lime and saute until fragrant. Add fish sauce and scrape up any brown bits. Add chicken stock, reduce heat and simmer for 20 minutes. Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add shrimp and enoki mushrooms. Cook until shrimp turn pink. Season and drop cilantro sprigs in soup be;

My Private Notes

Name: Thai Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 shallot, peeled and sliced; 1 (2-inch piece) ginger, sliced; 2 fresh serrano chiles seeded, sliced (wear gloves); 4 stalks lemon grass, white part sliced; Juice and coarse zest of 1 lime; 2 tablespoons fish sauce; 8 cups chicken stock; 1 pound medium/large shrimp, shelled; 1/4 pound enoki mushrooms; Salt and white pepper, to taste; Garnish: cilantro sprigs

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Thai Soup

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