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A memorable, intensely flavorful spicy
Thai shrimp soup, well worth the effort to prepare it.
Thai Shrimp Soup
with Lemon and Jalapenos
- 1 pound uncooked large shrimp
3 cups water
2 cups bottled clam juice
1 onion, sliced
8 quarter-size slices fresh ginger
6 tablespoons fresh lemon juice
2 jalapeño chiles, split lengthwise
2 bay leaves
1 tablespoon grated lemon peel
1/2 teaspoon whole black peppercorns
1 cup canned unsweetened coconut milk
1/2 pound wafer-thin boneless pork loin chops, cut into thin
strips
1 skinless boneless chicken breast half, cut crosswise into thin
strips
1 tablespoon nam pla (fish sauce)
2 teaspoons garlic chili sauce
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- Accompaniments:
- 3 cups hot cooked white rice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
- Peel and devein shrimp, reserving shells.
Cut shrimp in half lengthwise. Cover and chill shrimp. Combine
shrimp shells, water and next 8 ingredients in heavy large saucepan.
Cover; simmer 30 minutes. Strain broth; return to saucepan.
- Add coconut milk to broth. Bring to simmer.
Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until
pork, chicken and shrimp are cooked through, about 3 minutes.
Stir in fish sauce and garlic chili sauce. Season to taste with
salt and pepper.
- Divide rice and soup among 4 bowls. Sprinkle
with onions and cilantro.
Serves 4.
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