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    Seafood: Spicy Prawn Soup


    Source of Recipe


    Cooking Light, Jan/Feb 1995, page 72

    List of Ingredients




    1/3 c Thinly sliced shallot
    1/4 c Chopped fresh lemon grass
    1 tb Julienne-cut peeled gingerroot
    1 tb Seeded julienne-cut fresh green chile
    2 lg Garlic cloves, thinly sliced
    Vegetable cooking spray
    1 t Vegetable oil
    3/4 lb Medium shrimp, peeled, deveined, and halved lengthwise
    6 c Water
    1 c Thinly sliced fresh mushroom
    3 tb Fresh lime juice
    1 tb Fish sauce
    1/4 ts Chili oil
    1/4 c Thinly sliced fresh basil

    Recipe



    Place a large nonstick skillet over high heat until hot. Add first 5 ingredients; saute 2 minutes or until lightly browned. Remove mixture from skillet; set aside. Coat skillet with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add shrimp; saute 3 minutes or until done. Set aside.

    Bring the water to a boil in a large saucepan. Add shallot mixture; reduce heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle with basil.

 

 

 

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