Spicy Prawn Soup

recipe

Yield:

1 3/4 quarts (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 23 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.8 g
Protein 10.5 g
Carbohydrate 4 g
Fiber 0.2 g
Cholesterol 74 mg
Iron 1.4 mg
Sodium 370 mg
Calcium 37 mg

Ingredients

1/3 cup thinly sliced shallot
1/4 cup chopped fresh lemon grass
1 tablespoon julienne-cut peeled gingerroot
1 tablespoon seeded, julienne-cut fresh green chile
2 large garlic cloves, thinly sliced
Vegetable cooking spray
1 teaspoon vegetable oil
3/4 pound medium shrimp, peeled, deveined, and halved lengthwise
6 cups water
1 cup thinly sliced fresh mushroom
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1/4 teaspoon chili oil
1/4 cup thinly sliced fresh basil

Preparation

Place a large nonstick skillet over high heat until hot. Add first 5 ingredients; sauté 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; sauté 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.

Oriental Bangkok's Thai Cooking School,

Cooking Light

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note