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Lemon Grass & Shrimp Soup |
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| Ingredients, Serves 4: |
- 12 large shrimp (prawns), shelled and divined
- 12 mushrooms, sliced
- lemon grass, cut into pieces
- fresh lime (kaffir, makrut) leaves
- ginger, sliced
- salt to taste
- red fresh hot chillies, seeded and thinly sliced
- 2 tablespoons fish sauce (nam pla)
- 1.2 lit. water
- cornflower dissolved in water
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| Method: |
- Place all ingredients except shrimp in cold water, bring to the boil.
- Cook and stir for about 5 min.
- Add cornflower dissolved in cold water
- When thickens add shrimp and cook for few minutes (do not overcook)
- Pour soup into individual bowls and garish with fresh coriander leaves
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