On Sat, 19 Mar 2005 16:32:10 -0500, "limey" >
wrote:

>
>I love Thai food. Does this recipe sound as if it's worth making?
>
>Dora
>
>Lemon-Grass Soup
>
>2 pounds large shrimp, still shelled
>2 stalks lemon grass, diced
>2 large red chile peppers
>fresh coriander
>1 to 2 tablespoons (to taste) palm sugar or crystallized honey
>2 limes (divided use)
>1/2 pound shiitake mushrooms
>64 ounces chicken stock
>3 tablespoons (or to taste) Thai fish sauce
>
>Clean and shell shrimp, reserve the shells for the broth. In a mortar and
>pestle, combine the diced lemon grass, red chile peppers and the coriander
>stalks and crush so that the ingredients are pulverized but not mush.
>
>Add palm sugar to taste and juice of 1 lime and continue crushing until well
>mixed. Remove stems from the mushrooms and thickly slice.
>
>Bring pot to a high temperature and sear
>the shrimp shells, stirring, until cooked. Lower temperature, add chicken
>stock and simmer for a few minutes, then strain shells and discard. Bring
>the stock to a high simmer, add shrimp, followed by the mushrooms and the
>seasoning mixture. Add fish sauce to taste.
>
>Lower flame and check the shrimp after a few minutes. The shrimp should be
>done but plump and giving to the teeth. Do not overcook them. The colors
>of the shrimp and the seasoning should be bright.
>
>Adjust the acidity with the remaining lime, to taste. Add chopped coriander
>leaves to garnish.
>
>Source: Baltimore Sunpapers

I'm not that guy, (even if we do share some things in common).

Anyhow, the seasonings seem a bit light for all that chicken stock.
Or is it just me?


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde