Galangal, a root similar to ginger, kaffir lime leaves, lemongrass, and fish sauce give this soup authentic flavor. Substitute ginger if you can't find galangal, and use 3 (2-inch) lime rind strips in place of the leaves. Reserve the shrimp shells; you'll need them to make the broth. Serve with rice noodles, if desired.
Yield:
4 servings
Nutritional Information
Calories
282
Caloriesfromfat
31 %
Fat
10 g
Satfat
1.5 g
Monofat
3.8 g
Polyfat
3.4 g
Protein
39.2 g
Carbohydrate
8.7 g
Fiber
2.5 g
Cholesterol
259 mg
Iron
5.2 mg
Sodium
992 mg
Calcium
116 mg
Ingredients
1 1/2 pounds
medium shrimp
9 1/2 cups
water, divided
1/2 cup
chopped peeled fresh galangal (about 2 ounces)
1/2 cup
(2-inch) pieces peeled fresh lemongrass (about 4 stalks)
6
fresh or frozen kaffir lime leaves
1/2 cup
canned straw mushrooms, quartered
2 tablespoons
roasted red chili paste (such as Thai Kitchen)
1 tablespoon
fish sauce
2
Thai chiles
1/2 cup
chopped green onions
1/2 cup
chopped fresh cilantro
1 tablespoon
fresh lime juice
6 tablespoons
chopped dry-roasted unsalted peanuts
4
lime wedges
Preparation
Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Note:
January 2008
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