Saturday, October 17, 2009

Thai one on.

Here you go:

1 Qt shrimp stock
1 stalk lemon grass, white part only, smacked open with the flat of a knife
3 kaffir (I used "regular" 'cause that's what we have in FL) lime leaves, fresh or dry, julienned
1 thumb-size piece fresh ginger, peeled and sliced
2 Thai bird chiles, sliced in half the long way (seed 'em if you must, I don't)
3 garlic cloves, smashed; 1 (13oz) can unsweetened coconut milk (I used "lite")
2 Tb fish sauce (nam pla)
1½ Tsp sugar (palm sugar, ideally)
4oz dried mushrooms (I used morels), soaked
4 limes, juiced; 1½ c. "salad" size shrimp (50-70 count)
sea salt and freshly ground pepper
¼c. chopped fresh cilantro/coriander or the green parts of the scallion (I opted for the latter)

Optional: "Glass" or rice noodles to give it more body. (I like this also, add halfway through the simmering phase)
Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and shrimp. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. (Fish out the lemongrass, ginger & lime leaves.)



Yield: 4 servings