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limey writes:
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 think whether it's worth making depends a lot on the seasonings used for the chicken stock... somehow I don't think typical Jewish penicillin type stock will work... you need an oriental flavored stock; lots of ginger, white pepper, star anise, etc. I think for that recipe to work it's essential that it includes the stock recipe. Sheldon |
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"limey" > wrote in
: > I love Thai food. Does this recipe sound as if it's worth making? > > Dora > Sounds real nice...a keeper even. But why ask me, I'm a Thai novice? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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On Sat, 19 Mar 2005 22:29:49 GMT, Monsur Fromage du Pollet
> wrote: >"limey" > wrote in : > >> I love Thai food. Does this recipe sound as if it's worth making? >> >> Dora >> > >Sounds real nice...a keeper even. But why ask me, I'm a Thai novice? > >-- I don't know, but she missed the opportunity to ping "The Poster Formerly Known As Hahabogus" (TPFKAH). Your symbol would be Mars with a fork instead of a spear? Sue(tm) Lead me not into temptation... I can find it myself! |
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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 |
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"Monsur Fromage du Pollet" wrote: > "limey" wrote > >> I love Thai food. Does this recipe sound as if it's worth making? >> >> Dora >> > > Sounds real nice...a keeper even. But why ask me, I'm a Thai novice? > Sorry, then - my mistake. I thought I had seen you post quite a bit on Asian food. Dora |
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"Sheldon" wrote in message > limey writes: > I love Thai food. Does this recipe sound as if it's worth making? > > Lemon-Grass Soup <snip> > > I think whether it's worth making depends a lot on the seasonings used > for the chicken stock... somehow I don't think typical Jewish > penicillin type stock will work... you need an oriental flavored stock; > lots of ginger, white pepper, star anise, etc. I think for that recipe > to work it's essential that it includes the stock recipe. > > Sheldon I think you're right. I also think that's why the recipe seems to be off base, hence my question. Plus, that's an awful lot of chicken stock. Think I'll do some research. Dora |
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limey wrote: > "Sheldon" wrote in message > > > limey writes: > > I love Thai food. Does this recipe sound as if it's worth making? > > > > Lemon-Grass Soup > > <snip> > > > > I think whether it's worth making depends a lot on the seasonings used > > for the chicken stock... somehow I don't think typical Jewish > > penicillin type stock will work... you need an oriental flavored stock; > > lots of ginger, white pepper, star anise, etc. I think for that recipe > > to work it's essential that it includes the stock recipe. > > > > Sheldon > > I think you're right. I also think that's why the recipe seems to be off > base, hence my question. Plus, that's an awful lot of chicken stock. > Think I'll do some research. > > Dora I don't think 2 quarts is a lot of anything, in fact my first thought was that 1 pound of shrimp is a lot for each quart of soup... seems more an amount of shrimp for a stew than a soup. Btw, my soup bowl for when the soup is a one dish meal is a 1 quart chili bowl from Williams-Sonoma (I have a set of six). I think with 2 pounds of shrimp I'd want to stretch it a bit, a House Special type "Yatka Mein" is what I'd prepare. House Special Yatka Mein is a sort of Chinese bouillabaisse... a rich but fairly mildly seasoned broth with lots of those long soft Chinese noodles, sliced roast pork, shrimp, lobster chunks, straw mushrooms, bok choy leaves, and snow peas... garnished with a bit of green onion. When I was a young teen I'd order this dish for lunch from a Chinese restaurant in Brooklyn, a huge steaming hot tureen (purty close to 2 qts) cost 30=A2. Sheldon |
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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 -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** "[America] is filled with people who decided not to live in Europe. We had people who really wanted to live in Europe, but didn't have the energy to go back. We call them Canadians." ---Grover Norquist in Newsweek, November 22, 2004 |
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Rona Y. wrote: > 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 > > > > 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. > > > rona What kinda fercocktah chicken stock is "as is"?!?!? Must be sorta kinda like chicken stock *I don't know*. <G> Ahahahahahahahahahahaha. . . . Sheldon |
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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. |
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I've never made it myself, but I watched someone make it one time. I
don't remember the addition of chicken stock (so if there was any it was minimal), but I do remember her boiling up the shrimp shells for the major flavoring. The resulting soup was delicious! Oh, yes - she used fresh chilis, not dried. ```````````````````````````` Sheldon wrote: > limey wrote: > > "Sheldon" wrote in message > > > > > limey writes: > > > I love Thai food. Does this recipe sound as if it's worth making? > > > > > > Lemon-Grass Soup > > > > <snip> > > > |
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I've never made it myself, but I watched someone make it one time. I
don't remember the addition of chicken stock (so if there was any it was minimal), but I do remember her boiling up the shrimp shells for the major flavoring. The resulting soup was delicious! Oh, yes - she used fresh chilis, not dried. ```````````````````````````` Sheldon wrote: > limey wrote: > > "Sheldon" wrote in message > > > > > limey writes: > > > I love Thai food. Does this recipe sound as if it's worth making? > > > > > > Lemon-Grass Soup > > > > <snip> > > > |
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All of a sudden, your posts are coming out double, (at least in my
newsreader). On 20 Mar 2005 08:08:09 -0800, "sf" > wrote: >I've never made it myself, but I watched someone make it one time. I >don't remember the addition of chicken stock (so if there was any it >was minimal), but I do remember her boiling up the shrimp shells for >the major flavoring. Sue(tm) Lead me not into temptation... I can find it myself! |
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Sheldon wrote:
> > What kinda fercocktah chicken stock is "as is"?!?!? I have to admit, whenever I think of chicken stock, I think of the stuff in the can (Swanson's Low Sodium, in my case). Therefore, "as is" would refer to canned chicken stock which has not been altered in any way. I know I could (should) make my own chicken stock, but I'd rather spend my Y2000 on a couple of cases of chicken stock than one 4 lb. whole chicken. As an aside, in a country where almost all chicken is sold boneless, one would think chicken bones for stock would be easily available and cheap. I finally found some the other day for Y100/100g--that's even more than the boneless chicken breast was (it was Y79/100g). rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** "[America] is filled with people who decided not to live in Europe. We had people who really wanted to live in Europe, but didn't have the energy to go back. We call them Canadians." ---Grover Norquist in Newsweek, November 22, 2004 |
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Curly Sue wrote:
> All of a sudden, your posts are coming out double, (at least in my > newsreader). ````````````````````````````` Yes I know and am madly trying to correct it by deleting as many as I can find. :/ I'm posting from Google until my new computer arrives and can once again post via Agent and my ISP's news server. Currently, I'm using a borrowed computer complete with admonishments not to download any programs to it - so I'm caught between a rock and a hard place right now. I've been very careful not to do anything twice, but the posts come out doubled anyway. It's embarrassing because I know better and annoying because I can't seem to correct it on my end - other than going back to delete posts (which obviously isn't being honored by your ISP). <sigh> The good news is the shipping date for my computer is 3/25. After that, my district will install some goodies on it and then I'm back in business. Until then, I'll be deleting second posts via Google - which (unfortunately) most ISPs won't honor. This coming week will be busy for me, so you won't see me posting very much - and consequently you won't have many double posts by me to deal with.  sf |
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"Jean B." wrote in message "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 >> >> > > 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. I agree - leave out the sweetener. That's not appealing. I checked and agree that the recipe sounds somewhat similar to several I found for tom yum kung. I also like Sheldon's advice of a more Asian type chicken stock. I did find a photograph and it does look like a stew - plenty of shrimp! The recipe's author was named Jason Lee - perhaps it was an American-Chinese adaptation? According to the judge of the contest, it was really scarfed up, but I'm going to try the more authentic version. Thanks, everybody. Dora |
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