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
>


I'm not the poster formerly known as Haha, but just based on the
ingredients...

I don't know any Thai person who would use shiitake mushrooms in a Thai
soup. In fact, that's one mushroom I have been told outright not to use.
Even button mushrooms are preferable to shiitake, and button mushrooms are
not preferable at all!

As for the stock, many Thai people use chicken stock as is, or even just
water. There's really no need to doctor up the stock with other
ingredients.

Large red chile peppers--exactly what kind of peppers? You can't just use
any pepper that just happens to be red.

As a soup recipe, I don't see a problem with it. I would say it's more
Thai-inspired than Thai, though. Of course, most Thai food at Thai
restaurants is merely Thai-inspired. So if that's your frame of reference,
go for it. I don't imagine it would be too bad.

rona
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