from the California Culinary Institute's Cuisines of Southeast Asia
This soup can be made mild or incendiary or anywhere in between by varying the amount of chile and the way it is used. This version is fairly tame. For a hotter flavor, mince some of the chiles and pound them in with the seasoning paste.
1 pound shrimp, preferably with heads*
1 quart water or chicken stock
1 stalk lemongrass
1 tablespoon minced coriander root**
1/2 teaspoon peppercorns
2 cloves garlic, peeled
1 or 2 fresh chiles, split lengthwise, loose seeds removed
2 kaffir lime leaves
juice of 1 lime
1 cup sliced mushrooms
fish sauce, to taste
cilantro for garnish
1. Peel shrimp, reserving shells and heads if any. Devein if necessary. In a saucepan, combine heads and shells with water and simmer 15 minutes. Cut top of lemongrass stalk into 2-inch sections, pound lightly with side of knife blade, and add to stock. Slice remaining lemongrass as finely as possible.
2. In a mortar or blender, combine sliced lemongrass, coriander root, peppercorns, and garlic and pound to a paste. Moisten with a little of the lime juice if necessary.
3. Strain stock and discard shells and lemongrass tops. Return stock to pan and add paste, chiles, lime leaves, and lime juice. Simmer 5 minutes, add shrimp and mushrooms (if used), and simmer until shrimp turns pink and opaque. Season to taste with fish sauce and garnish with cilantro leaves.
Serves 4 to 6.
*As I noted earlier I won't shell whole shrimp again. Maybe shrimp with tails.
**I left out coriander root ... I didn't have any. I didn't miss it.
p.s. the flavor is superb. Don't leave out the lemongrass or kaffir lime leaves. Or the heat. All are necessary to achieve the euphoric flavor. Oh, and don't go easy on the fish sauce. I think Robert loves this soup more than beer. Hmmm.
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