| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 460 | Previous | Next |
Serves 2
Ingredients:
• 3 cups chicken stock 1 stalk lemongrass
• 3 kaffir lime leaves (available fresh or frozen at Asian food stores)
• 12 medium or large raw shrimp, shelled
• 2 tbsp. fish sauce
• 1-2 small red (or substitute green) chillies (finely sliced)
• 3 cloves garlic, minced
• 1 green and/or red bell pepper, sliced
• 1 can coconut milk
• 1/3 cup fresh coriander, roughly chopped
• wedges of lime for serving (key limes or regular limes)
• a handful of cherry tomatoes
• a handful of fresh shiitake mushrooms, sliced thinly
• Thai red chillies, chopped finely with seeds removed (optional)
• Thai rice noodles or egg/wheat noodles (optional)
Directions:
1. Pour stock into a deep cooking pot and turn heat to medium-high. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
2. Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.
3. Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.
4. Turn down the heat to low and add the coconut milk and fish sauce. Taste the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
5. Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side.
