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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chili pepper. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Note that I prefer to wrap the spices and seasonings in cheesecloth; make it easier to remove before serving (see note at end of Directions). | 2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. | 3. Toss in the shrimp and cook for about 8 minutes until they turn pink. | 4. Remove from the heat and add the lime juice, green onions, and basil (or cilantro). | 5. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	quarts		-	-	-	-
lemongrass	2	stalks	sliced crushed	-	-	-	-
kaffir lime leaf	4		crushed	-	-	-	-
galangal	1	inch	sliced	-	-	-	-
red bird eye chili	1		sliced	-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
straw mushroom	1	can	drained rinsed	87.3163	12.6609	10.4507	1.8555
large shrimp	1		lb raw peeled	-	-	-	-
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.