Thursday, March 23, 2006
Point Count: Spiced Shrimp Soup
From epicurious.com.
1 pound (about 26) medium shrimp (preferably with heads) - 8 pt.
4 stalks fresh lemongrass, outer leaves discarded and root ends - 0 pt.
trimmed
6 cups water - 0 pt.
1/4 cup finely chopped well-washed coriander roots and/or stems - 0 pt.
1/2 teaspoon salt, or to taste - 0 pt.
1/2 teaspoon freshly ground black pepper - 0 pt.
a 1-inch cube peeled fresh gingerroot, cut into fine julienne strips - 0 pt.
1/4 cup Asian fish sauce (preferably naam pla) - 1 pt.
1/4 cup fresh lime juice - 0 pt.
1 small fresh red or green Thai chili or serrano chili, or to taste, seeded and sliced very thin (wear rubber gloves) - 0 pt.
fresh coriander leaves, thinly sliced kaffir lime leaves, and small fresh red Thai chilies for garnish if desired
Rinse shrimp well and shell, reserving shell and heads (ew, no heads here. Just shells).
Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.
Makes about 6 cups; 9 points total.
We don't have any lemongrass, so I'm going to use Thai curry paste and a tiny bit of lemon zest to fake it. That will add a couple of points, so I'm going to say 12 points for the whole thing. Will also add some fresh basil. Not bad still.
1 pound (about 26) medium shrimp (preferably with heads) - 8 pt.
4 stalks fresh lemongrass, outer leaves discarded and root ends - 0 pt.
trimmed
6 cups water - 0 pt.
1/4 cup finely chopped well-washed coriander roots and/or stems - 0 pt.
1/2 teaspoon salt, or to taste - 0 pt.
1/2 teaspoon freshly ground black pepper - 0 pt.
a 1-inch cube peeled fresh gingerroot, cut into fine julienne strips - 0 pt.
1/4 cup Asian fish sauce (preferably naam pla) - 1 pt.
1/4 cup fresh lime juice - 0 pt.
1 small fresh red or green Thai chili or serrano chili, or to taste, seeded and sliced very thin (wear rubber gloves) - 0 pt.
fresh coriander leaves, thinly sliced kaffir lime leaves, and small fresh red Thai chilies for garnish if desired
Rinse shrimp well and shell, reserving shell and heads (ew, no heads here. Just shells).
Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.
Makes about 6 cups; 9 points total.
We don't have any lemongrass, so I'm going to use Thai curry paste and a tiny bit of lemon zest to fake it. That will add a couple of points, so I'm going to say 12 points for the whole thing. Will also add some fresh basil. Not bad still.
