Hot And Sour Thai Soup
|Water/Chicken stock||1 Quart|
|Minced coriander root||1 Tablespoon|
|Garlic||2 Clove (10 gm), peeled|
|Fresh squeezed lime juice||3 Tablespoon|
|Hot chilies||2 , loose seeds removed (Fresh)|
|Kaffir lime leaves||2|
|Shrimp||1 Pound, peeled and deveined|
|Sliced mushrooms||1 Cup (16 tbs)|
|Fish sauce||To Taste|
|Sliced green onions||1 Tablespoon (For Garnish)|
1. Cut top of lemongrass stalk into 2-inch (5-cm) sections, pound lightly with side of knife blade, and simmer in stock 15 minutes. Slice remaining lemongrass as finely as possible.
2. In a mortar or blender, combine sliced lemongrass, coriander root, peppercorns, and garlic and pound or blend to a paste. Moisten with a little lime juice if necessary.
3. Strain stock and discard lemongrass. Return stock to pan and add paste, chiles, lime leaves, and remaining lime juice. Simmer 5 minutes, add shrimp and mushrooms, and simmer until shrimp turns pink and opaque. Season to taste with fish sauce and garnish with green onions.