Full Page 4 x 6 5 x 7

1/2 pound medium shrimp, in their shells
2 cups water
2 cups chicken broth (homemade or canned)
1 (14-ounce) can unsweetened coconut milk
2 stalks of lemongrass, bruised and thickly sliced, or 4 narrow strips of fresh lemon peel
4 ounces fresh shiitake mushrooms, stemmed and caps sliced
l/2 pound boneless, skinless chicken breasts, cut crosswise into '/4-inch strips
2 tablespoons Thai fish sauce
2 tablespoons lime juice
2 to 3 fresh chilies, seeded and thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Shell and devein shrimp, reserving shells. Place shells with 2 cups water into a medium saucepan. Bring to a boil over medium-high heat Reduce heat to medium and boil 5 to 10 minutes to extract flavor from shells. Strain broth and reserve.
In a large saucepan, combine chicken broth, shrimp broth, coconut milk and lemongrass. Bring to a boil, then reduce heat to medium. Add mushrooms and chicken and cook, uncovered, 4 minutes.
Add shrimp, fish sauce, lime juice and chilies. Cook 2 to 3 minutes, or until shrimp are pink and curled. Remove lemongrass. Stir in green onions and cilantro and serve.

6 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff     Last Updated: October 02, 2014
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