From list-reply@simpleinternet.com Mon Jan 10 15:38:12 2005 Date: Mon, 10 Jan 2005 04:11:48 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Thai Lemongrass Soup with Shrimp Followup-To: rec.food.cooking, rec.food.recipes Thai Lemongrass Soup with Shrimp submitted by kristens Okay, here it is. This tastes quite a bit different from Chinese hot-and-sour (which I've never liked much); most notably, it is thin. The flavor is deliciously complex. The recipe is in two parts. The first part is for the chili-tamarind paste that flavors the soup. Apparently this paste is also available premade at ethnic groceries, but I haven't tried it. Chili-Tamarind Paste: 1/2 cup dried shrimp (large ones, if available, but small worked fine) 1 3/4 cup vegetable or peanut oil 1/3 cup sliced garlic 1 cup sliced shallots 12 small dried Japanese chilies (red, about 2" long, sold in bags) 3 tablepoons Tamarind Sauce (recipe follows) or storebought tamarind concentrate 3 tablespoons coconut-palm or golden-brown sugar 1 tablespoon Thai fish sauce (Squid brand is the best I've found, or Tiparos) Rinse dried shrimp in cold water to cover; drain. Pour 1.5 c oil into a wok; heat until the oil sizzles around the bowl of a wooden spoon. Add the garlic; cook about 1 minute, until golden brown. Remove with a Chinese wire skimmer or slotted spoon. Remove to a bowl lined with paper towels. Remove previous ingredient and allow oil to come back to heat before adding each new ingredient. Cook shallots 2-3 minutes or until they start to brown; shrimp for 1 minute; chilies 30 seconds or until they darken and become brittle. Transfer the fried ingredients to a blender or food processor. Add tamarind concentrate and remaining 1/4 cup oil; blend until mixture forms a moist, nearly smooth paste. Transfer paste to a small skillet; cook over medium heat 5-8 minutes or until it turns deep brown. Remove from heat and cool; store in a glass jar with a tight-fitting lid in the refrigerator for up to three months. Makes about 1 cup (enough for 8 batches of soup). Tamarind Sauce 1 ounce tamarind sauce (seedless, if possible) 1 cup warm water Steep tamarind in water, breaking apart with fingers occasionally, for 30 minutes. Press through a strainer; discard any solids. Okay...still with me? Now for the soup. Once the Chili-Tamarind Paste is made and the shrimp are peeled, it goes together real fast. I promise. Here goes! Hot-and-Sour Shrimp Soup (Tom Yum Kung) 6 cups chicken stock (I used canned) 1 large stalk lemongrass, tough outer leaves peeled off, trimmed to 12 inches and angle-cut in 2 inch pieces Peel of 1 lime, cut in thin slivers or chopped (or, if you're lucky enough to find them, 10 (5 pairs) fresh Kaffir lime leaves, torn in 1/2 2 tablespoons Chili-Tamarind Paste 4 tablespoons Thai fish sauce 1/2 cup fresh lime juice (about 3 limes' worth) 1/4 cup coconut-palm or golden brown sugar 3/4 pound medium shrimp, cleaned and peeled 1/2 pound sliced mushrooms 5 small Thai chilies (optional), stemmed and lightly crushed Put the stock, lime peel or leaves, and lemongrass in a soup pot and slowly bring to a boil. Keep at a low boil for 1 minute. Stir in the chili-tamarind paste. Add the fish sauce and lime juice; stir in sugar until dissolved. Add mushrroms; cook for 3-4 minutes until soft. Add shrimp; cook 1 more minute, or until pink. Turn off heat and float chilies on top of soup. Garnish with cilantro sprigs, if desired. Serve hot. Do not eat lemongrass or lime leaves; eat the chilies if you're brave! For a less expensive version, replace the shrimp with chicken. This is Tom Yum Kai. Enjoy! http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/