Thai Shrimp Soup with Lemon
The Flavors of Bon Appétit 1997
Thai Shrimp Soup with Lemon
The Flavors of Bon Appétit 1997
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1 pound uncooked large shrimp 3 cups water 2 cups bottled clam juice 1 onion, sliced 8 quarter size slices fresh ginger 6 tablespoons fresh lemon juice 2 jalapeño chilies, split lengthwise 2 bay leaves 1 tablespoon grated lemon peel 1/2 teaspoon whole black peppercorns 1 cup canned unsweetened coconut milk (available at Asian markets and some supermarkets) 1/2 pound wafer thin boneless pork loin chops, cut into thin strips 1 skinless boneless chicken breast half, cut crosswise into thin strips 1 tablespoon nam pla (fish sauce available at Asian markets and some supermarkets) 2 tablespoons garlic chili sauce (available at Asian markets and some supermarkets) 3 cups hot cooked white rice 1/4 cup chopped green onions 1/4 cup chopped fresh cilantro Directions: Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan. Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, bout 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper. Divide rice and soup among 4 bowls. Sprinkle with chopped green onions and cilantro. Serve immediately. Makes 4 servings. |