Sunday, February 27, 2011

Thai Shrimp and Lemongrass Soup

2 quarts chicken stock
1/2 ounce lemongrass
2 packages cellophane noodles (2 ounces each)
2 tsp minced garlic
1 1/4 tsp minced fresh ginger
2 tsp sesame oil
3TBS soy sauce
1/8 tsp red pepper flakes
1 1/2 TBS nam pla (Thai fish sauce)
1/2 tsp sriraja (Thai hot sauce) or Tabasco
3 TBS rice wine or dry sherry
1 TBS cornstarch
3 TBS water
1/2 pound small mushrooms quartered
2 TBS fermented black beans, rinsed
1/2 pound peeled shrimp, coarsely chopped
3/4 cup scallions sliced
2 tsp lime juice

Simmer the stock with the lemongrass in a covered saucepan for 1/2 hour. Meanwhile, soak the noodles in water to cover for 20-30 minutes, then drain and if desired cut into 2" pieces. Set aside. To the stock, add the garlic, ginger, sesame oil, soy sauce,, red pepper flakes, nam pla, sriraja and rice wine. Cover and simmer 10 minutes. Strain off the solids. Combine the cornstarch and water. Bring the soup to a boil and whisk in the cornstarch mixture. Return to a boil and add the noodles and simmer 5 minutes (can be made ahead at this point). Add the mushrooms, black beans, shrimp, and scallions. Return to a boil and cook 1 minute. Remove the soup from the heat, stir in the lime juice and serve.

Makes 2 1/2 quarts

(Lemongrass infuses much of Thai cooking giving a lemony edge to soups. Dried lemongrass must be soaked first or cooked in a liquid and then strained.)

Freezer version: Thaw the stock, mushroom mixture and bring to a boil on top of the stove add the soaked noodles and coarsely chopped shrimp for 5 minutes. When shrimp is cooked at the lime juice and serve:)

From The Frog Commissary Cookbook

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