Oh god that sounds good.
I'll go eat my PB&J now and imagine.
Sunday mornings we go to Jungles and we like to wander through the Asian vegetables and daydream. GAE has asked me a number of times to do something with lemongrass.
Maybe a kicked up version of the soup below. I would add a small lobster, more heat and substitute the chicken stock with a shrimp/lobster stock.
Servings: 4
1 pound medium shrimp, peeled and deveined, tails left on and shells reserved
4 1/2 cups unsalted homemade chicken stock
3 lemongrass stalks
4 kaffir lime leaves, or 2 strips of lime zest, julienned
One (5-ounce) can straw mushrooms, drained
1 small tomato, sliced into small wedges
3 tablespoons fish sauce
3 tablespoons lime juice
1/2 serrano chile, or more to taste, thinly sliced into rings
Freshly ground black pepper
Cilantro sprigs for garnish
Put the shrimp shells and the chicken broth in a medium saucepan and boil for 5 minutes. Strain the broth and put it back in the pan.
Use only the bottom 6 inches of the lemongrass; chop off the green tops and the bulbous ends. Cut the stalks into 2-inch lengths and bruise them with the side of a wide knife, so that they remain intact but are somewhat flattened and release their fragrance.
Add the lemongrass, lime leaves, straw mushrooms, and tomato to the stock and simmer for 5 minutes.
Combine the fish sauce, lime juice, chile, and pepper in a small bowl and stir to mix. You can do this much up to an hour in advance; just turn the heat off and cover the pot on the stove.
Five minutes before you want to serve, heat the stock over medium-high heat; when it's hot, add the shrimp. As soon as they become pink and curl, 30 seconds to a minute, they are done. Quickly add the fish sauce mixture and stir to mix. Pour into a tureen and garnish with the cilantro sprigs. Serve at once.
<font color="#000002" size="1">[ September 28, 2004 03:02 PM: Message edited by: travelinman ]</font>
Oh god that sounds good.
I'll go eat my PB&J now and imagine.
Ever use clam juice instead of the chicken stock?
Kinda funny that we are having this discussion. I went to the store today and put everything away (of course) Now I'm looking at it all thinking Whats for dinner?
Really differnt when you are usually cooking for 1, changes the way you buy things and I almost always have leftovers [img]graemlins/thumbs_up.gif[/img]
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We douldn't possibly make that soup. Reading through the recipe, it requires only one pan and one cutting board.
Not enough mess.
<font size="2" face="Verdana, Helvetica, sans-serif">lolOriginally posted by gae:
We douldn't possibly make that soup. Reading through the recipe, it requires only one pan and one cutting board.
Not enough mess.
[img]biggrin.gif[/img]
<font size="2" face="Verdana, Helvetica, sans-serif">I will fix that.Originally posted by gae:
We douldn't possibly make that soup. Reading through the recipe, it requires only one pan and one cutting board.
Not enough mess.
We will also have Jasmin rice, home made chicken spring rolls and beef satay
Very well done! I'm glad you don't have any photos from Paradise Gardens! [img]redface.gif[/img]
There's that whole "what if" thing about cooking that makes it fun.
I'm sure you know what I'm talking about Trav.
You go to the store with no specific intentions (or even with some but not neccesarily for what you bring home)
You find something that kind of intrigues you and then you journey on through the store to find
1) What your gonna do with it
2) What your gonna put with it
3) The rest of the stuff you actually went to the store to get. LOL!
Or one of those days when you open the cupboard and say "I didnt know I had this HMMMMMMMMMMMMMM?"
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