LouieNep Food

Before I present today’s recipe, I’m pleased to announce a new section: Cook’s Tools.

Today I’m featuring my version of what I consider one of the best dishes in the world:

Spicy Thai Shrimp Soup
What You’ll Need
2 tbsps minced fresh ginger
2 tbsps peanut oil
1/2 tsp crushed red pepper
1 tbsp thinly julienned lime peel
5 cups homemade or tinned chicken broth
1 cup uncooked medium shrimp, peeled and deveined
1/3 cup long-grain white rice
6 large mushrooms, quartered
1/2 cup chopped onion
1 cup canned unsweetened coconut milk
2 tbsps fresh lime juice
4 green onions, chopped

Heat oil in heavy large saucepan over medium heat. Saute red peppers and ginger about a minute. Add chicken stock and lime peel, bring to a boil. Stir in rice, reduce heat, cover and simmer about 20 minutes or until rice is very tender. Add shrimp, coconut milk, mushrooms and onion, and cook about 5 minutes- or until shrimp is opaque. Remove from heat. Add lime juice. Use chopped green onions as garnish.

This is spicy, aromatic, and delicious- and the non-traditional addition of rice in the soup makes this a full meal.

This entry was posted on Saturday, May 1st, 2004 at 3:49 pm and is filed under Quick Exoticism. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.