Thai-Style Shrimp Soup

This time of the winter when I want a hot entree -- fast -- I often make soup. I start with a chicken-broth base and add whatever's available. A refrigerator filled with odds and ends of vegetables inspired a Thai-style shrimp soup. It's delicious, ready in minutes and can be adapted to be used with whatever vegetables the refrigerator yields.

Courses: Soup
Serves: 2 people

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
2 teaspoons	10ml	Minced ginger
1 teaspoon	5ml	Jalapeño chili - cored, seeded (small)
		And minced, or 2 cored, seeded and
		Minced small red chilies,
1		Red bell pepper - cored, seeded, (small)
		And diced
1		Shallot - peeled, minced
1/2 cup	31g / 1.1oz	Corn kernels
2 cups	474ml	Chicken broth
1/4 cup	59ml	Low-fat unsweetened coconut milk
1 1/2 teaspoons	7.5ml	Thai fish sauce (nam pla) - sold in most
		Asian markets
6 oz	170g	Medium-size raw shrimp - peeled, deveined
2 tablespoons	30ml	Lime juice - (to 3 tbspns)
1 tablespoon	15ml	Minced cilantro
1 tablespoon	15ml	Minced green onion
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in medium pan. Add ginger, chili, red bell pepper, shallot and corn; saute over medium heat until bell pepper is tender, about 10 minutes. Add broth; bring to boil. Reduce heat to low. Add coconut milk, fish sauce and shrimp. Simmer until shrimp are cooked through, about 5 minutes.

Stir in 2 tablespoons lime juice, cilantro and green onion. Season with pepper. Taste. Soup should be hot and tangy. If not, add additional 1 tablespoon lime juice.

This recipe yields 2 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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