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Thai Soup

Recipe

Yield: 4 servings

2
tablespoons vegetable oil
1
shallot peeled, sliced
1
piece 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 fish sauce
8
cups chicken stock
1
pound medium/large shrimp shelled
¼
pound enoki mushrooms
Salt to taste
Freshly-ground white pepper to taste
Cilantro sprigs for garnish

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.