Hot Sour Shrimp Soup With Noodles And Thai Herbs Recipes

Steps:

• Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
• Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
• Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
• Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
• Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
• Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
• Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

Steps:

• In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup.
• In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes.
• Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through.

Steps:

• Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
• Peel the shrimp, reserving the shells.
• Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
• Bring the stock to a boil with the galangal, garlic, and lemongrass.
• Turn the heat to low and simmer for 35 minutes.
• Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
• Strain the stock and bring to a boil.
• Turn heat to low and simmer with the shallots and chiles.
• Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
• Continue to simmer.
• Meanwhile, drain the noodles well and divide among four to eight bowls.
• Then add the shrimp to the simmering broth.
• Turn off the heat and stir in the fresh herbs and lime juice.
• Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
• Makes 4 main dish or 8 small servings.

Steps:

• Put the broth, halved chili peppers, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil.
• Cover and simmer for 4 mins then strain into a clean pan.
• Add the mushrooms and shrimp and cook for 2-3 mins until the shrimp turn pink.
• Add the pak choi and leave to wilt for 1 minute.
• Cook the noodles according to packet instructions and divide among 4 bowls.
• Ladle the soup over the noodles, garnish with red chili and lime wedges and serve.

Steps:

• Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
• Add the water and bring to a boil.
• Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
• Place shrimp in the pot along with the fish sauce and lime juice.
• Simmer for 3 more minutes, or until shrimp are firm and cooked.
• Garnish soup with fresh cilantro before serving.

Steps:

• Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft. Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate. Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer. Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice. Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.