Thai Soup With Lemon
|Fish heads and scraps||1⁄2 Pound|
|Black peppercorns||6 , crushed|
|Onion||1 , sliced|
|Green onion tops||4 , chopped|
|Dried red chili peppers||2 , crushed|
|Lemon juice||3 Tablespoon|
|Lemon peel||1 Tablespoon, freshly grated|
|Water||6 Cup (96 tbs)|
|Lean pork||1⁄2 Pound, julienned|
|Chicken breast||1 , julienned|
|White fish fillet||1⁄2 Pound, cut into 1 inch squares|
|Fish sauce/Fish soy||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Shell and devein shrimp, dice and reserve.
Combine shells, fish heads and scraps, bay leaves, peppercorns, onion, green onion tops, chili peppers, lemon juice and peel and water.
Cover, bring to boil, lower heat and simmer 30 minutes; skim off any scum that rises to surface.
Strain and reheat.
Add pork and cook 10 minutes; add chicken and cook 5 minutes.
Bring back to boil, add fish squares and cook gently 5 more minutes.
Add shrimp dice, bring back to boil and remove from heat.
Season to taste with fish sauce, lemon juice and salt.