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Add a photoServings: 8
Ingredients
- 6 c. chicken broth (or possibly 4 c. chicken bouillon plus 2 c. water)
- 1/4 c. fish sauce
- 6 x garlic cloves crushed or possibly chopped
- 1 tsp crushed red pepper
- 1 piece fresh ginger - (2" long)
- 8 x green onions
- 5 x lemon grass stalks
- 2 c. dry whole mushrooms (sold in Oriental stores)
- 2 x red peppers
- 1 bn fresh coriander
- 1 bn or possibly 1/2 (10 ounce) bag fresh spinach
- 1 lb medium-size shrimp fresh or possibly frzn
- 1 tsp warm Oriental sauce or possibly Sambal Oelek Juice of 1 large lime
Directions
- To make stock, pour broth and fish sauce into a large saucepan. Add in garlic and red pepper flakes. Thinly slice unpeeled ginger and add in to saucepan. Cut white part of green onions (saving green parts for later) and lemon grass into 1/4-inch slices and add in to saucepan. Bring to a boil over high heat.
- Meanwhile, rinse mushrooms well with hot running water to remove any sand. Place in a bowl and pour 2 c. boiling water overtop. Let stand at room temperature till mushrooms are softened, about 20 to 30 min.
- Once stock comes to a boil, reduce heat to medium and boil gently, uncovered, for 20 min. Stock will have a strong taste. Strain through a sieve and save broth. Throw away vegetables. Add in mushroom-soaking liquid to broth. Slice mushrooms, discarding stems, and add in to broth. If making ahead, broth can now be refrigerated for several days or possibly frzn for several months.
- Before reheating broth, slice green parts of onions into 1-inch pcs. Seed peppers, thinly slice and cut into bite-size pcs. Wash coriander and coarsely chop. Remove stems and shred spinach. If shrimp are frzn, rinse with cool running water till ice crystals heat.
- Just before serving, bring broth to a full rolling boil over high heat. Add in peppers and green portions of onions. Stir in Oriental sauce and lime juice. Add in shrimp and continue boiling gently just till shrimp are bright pink and warm, about 2 min. Stir in coriander and spinach and remove from heat. Taste and add in more warm sauce or possibly lime juice if you wish. Serve immediately.
- This recipe yields 8 one-c. servings.
- Comments: This is the most addictive soup we know. We love it to start a dinner party - it wakes up the taste buds for the rest of the meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 65 | |
| Calories from Fat 18 | 28% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 983mg | 41% |
| Potassium 450mg | 13% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.2g | 1% |
| Protein 4.63g | 7% |
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