Okay here is my riff on Spicy Thai Shrimp Soup. So light and delicious. The shrimp stock: 1 pound raw shrimp (shells on and clean) 1 tsp (8-10) pink peppercorns 1/2 tsp turmeric 1/8-1/4 tsp cayenne pepper (to your liking) 1/8 tsp cumin 6-8 Chile threads (optional) 3 Thai chiles (fresh, whole) Toast in a dry sauce pan all the spices and the fresh chiles over med-low heat until fragrant (30-40 seconds). Reduce heat to low and add the shrimp with shells on and 4 cups water. Add: 1tsp salt 1tbsp oyster sauce 3tbsp low sodium soy sauce Juice of one small lime Juice of 1/2 a lemon Shrimp stock/broth: Slowly poach the shrimp in the liquid until they are slightly pink and opaque (Its okay if they are underdone they will cook more later). Drain shrimp and reserve the liquid. Peel the warm shrimp. Add the shrimp shells to the reserved stock and bring to a boil. Drain again and reserve your twice cooked shrimp stock. Veggies: 1/2 cup chopped onion 1 stalk lemon grass (cut in 3 pieces and smashed, I used a small pan to smash them) 2 large garlic cloves diced 2 baby bok choy 1 shredded carrot 1+ cup dandelion greens (2 inch lengths) 8 small mushrooms halved 1tbsp fresh mint chopped +more for garnish Assemble the soup: In a soup pot add 1tbsp oil over med high heat. Add the onions, garlic, and lemon grass. Saute quickly stirring for approximately 2 minutes. Add the shrimp stock to the pot. Bring to a simmer. Taste the stock and adjust salt and pepper. If the stock is too strong for your liking add additional water here and again check the seasoning. Add all the veggies and simmer until bright in color and tender. Remove from heat and add the shrimp. Let stand 5 minutes to warm the shrimp. Top with minced mint leaves. Hurry up and eat the yumminess!
Posted on: Tue, 06 Jan 2015 02:23:23 +0000
Trending Topics
Recently Viewed Topics
© 2015