Michael Odom wrote:

> 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
>

That and I can't imagine this soup with sweetener or any ilk in
it. I would be comparing it to tom yum kung, which this recipe
otherwise resembles.
--
Jean B.