Recipe courtesy of Lynn Kearney
Thai Soup
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 25
- Cholesterol
- 131
- Sodium
- 1097
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
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;