Thai Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Shallot - peeled, sliced
1		Ginger - (2" long) - sliced
2		Fresh serrano chiles - seeded, sliced
4		Lemon grass stalks - white part sliced
		Juice and coarse zest of 1 lime
2 tablespoons	30ml	Fish sauce
8 cups	1896ml	Chicken stock
1 lb	454g / 16oz	Medium/large shrimp - shelled
1/4 lb	113g / 4oz	Enoki mushrooms
		Salt - to taste
		Freshly-ground white pepper - to taste
		Cilantro sprigs - for garnish

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A56) - from the TV FOOD NETWORK

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