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Categories:
vegetable oil shallot ginger Serrano chiles lemon grass stalks white lime fish sauce chicken stock shrimp medium mushrooms salt ground white pepper cilantro
Viewed: 47 - Published at: 8 months agoIngredients
- 2 tablespoons vegetable oil
- 1 shallot peeled, sliced
- 1 piece ginger 2" long sliced
- 2 serrano chiles fresh, seeded, sliced
- 4 lemon grass stalks white part sliced
- 1 lime
- 2 tablespoons fish sauce
- 8 cups chicken stock
- 1 pound large shrimp medium/, shelled
- 1 pound enoki mushrooms
- salt to taste
- ground white pepper Freshly-, to taste
- cilantro sprigs for garnish
Method
- Heat a wok and coat with vegetable oil. Add shallot and saute until it begins to turn brown. Add ginger, chilies, lemon grass and lime and saute until fragrant. Add fish sauce and scrape up any brown bits. Add chicken stock, reduce heat and simmer for 20 minutes.
- Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add shrimp and enoki mushrooms. Cook until shrimp turn pink. Season and drop cilantro sprigs in soup before serving.
