Thai Shrimp Soup Recipe
Ingredients
| Extra-light olive oil - 1/4 teaspoon, with a dash of sesame oil (1.25 ml) | ||
| Toasted sesame oil | 1/4 Teaspoon (FOR THE FLAVOR BASE:) | |
| Garlic | 1 Clove (5gm), peeled (FOR THE FLAVOR BASE:) | |
| Fresh gingerroot - 8 quarter-size" slices peeled | ||
| Green onions - 4, white and green parts separated, finely chopped | ||
| Chicken stock | 1 Cup (16 tbs) (FOR THE FLAVOR BASE:) | |
| Toasted sesame oil | 1/4 Teaspoon (FOR THE SOUP:) | |
| Shrimp - 12 ounces (41 to 50 count per pound) (340 gm), peeled and deveined | ||
| Mushrooms | 8 Ounce (FOR THE SOUP:) | |
| Fish sauce | 1 Tablespoon (FOR THE SOUP:) | |
| Chicken stock | 4 Cup (16 tbs) (FOR THE SOUP:) | |
Directions
MAKING
1) In a large skillet, over medium heat, heat oils and sauté garlic, ginger and the white parts of the green onions in it for 3 minutes, for the Flavor Base.
2) Save the dark green parts.
3) Mix in chicken stock and allow it to come to a boil for 3 minutes.
4) Into a small bowl, strain it, pressing firmly on the solids until they squeeze through the sieve in the form of a flavor-packed pulp.
5) Keep aside.
6) Into a large wok, over medium heat, pour sesame oil and sauté shrimp for about 30 seconds in it, all at once until they turn pink.
7) Mix in mushrooms and cook for 1 minute.
8) Stir in fish sauce and 1/4 cup (59 ml) of the reserved Flavor Base and cook for 3 minutes, stirring frequently.
9) Add in the chicken stock and the remaining Flavor Base and allow the mixture to come to a boil.
10) The shrimp will become very tough if it gets to a rolling-boil stage.
11) Take it off from heat and remove the foam that rises to the surface.
SERVING
12) Pour into bowls and scatter each with a tablespoon (15 ml) of the dark green parts of the chopped green onions.
13) Serve at once.
1) In a large skillet, over medium heat, heat oils and sauté garlic, ginger and the white parts of the green onions in it for 3 minutes, for the Flavor Base.
2) Save the dark green parts.
3) Mix in chicken stock and allow it to come to a boil for 3 minutes.
4) Into a small bowl, strain it, pressing firmly on the solids until they squeeze through the sieve in the form of a flavor-packed pulp.
5) Keep aside.
6) Into a large wok, over medium heat, pour sesame oil and sauté shrimp for about 30 seconds in it, all at once until they turn pink.
7) Mix in mushrooms and cook for 1 minute.
8) Stir in fish sauce and 1/4 cup (59 ml) of the reserved Flavor Base and cook for 3 minutes, stirring frequently.
9) Add in the chicken stock and the remaining Flavor Base and allow the mixture to come to a boil.
10) The shrimp will become very tough if it gets to a rolling-boil stage.
11) Take it off from heat and remove the foam that rises to the surface.
SERVING
12) Pour into bowls and scatter each with a tablespoon (15 ml) of the dark green parts of the chopped green onions.
13) Serve at once.
Chef
