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    Spicy Thai-Flavor Soup


    Source of Recipe


    Recipe courtesy Tyler Florence

    List of Ingredients




    Recipe Summary
    Difficulty: Easy
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Yield: 8 to 10 servings

    Asian Chicken Stock:
    1 (4-pound) free-range chicken
    Reserved shells from shrimp, see below
    6 scallions
    4 cloves garlic
    1 stalk lemongrass, lightly smashed, or zest of 1 lemon
    1 tablespoon whole black peppercorns
    1 (2-inch) piece fresh ginger, sliced thick
    4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime
    2 serrano chiles, halved lengthwise

    Soup:
    1 recipe Asian Chicken Stock
    1 (15-ounce) can straw mushrooms, drained and rinsed
    2 limes, juice and skins
    4 serrano chiles, halved lengthwise
    1 teaspoon fish sauce, or more to taste
    5 kaffir lime leaves, fresh or frozen, optional
    Kosher salt
    1 pound large shrimp, shelled and sliced in 1/2 lengthwise
    2 tablespoons chopped fresh cilantro leaves, plus more for garnish
    1 tablespoon Thai basil leaves or regular basil leaves

    Recipe




    For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.

    For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.

    Episode#: FO1E44
    Copyright © 2003 Television Food Network, G.P., All Rights Reserved
























 

 

 


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