Post by marlaoh on Sept 15, 2002 7:59:25 GMT -6
Oriental Shrimp Soup
In Thai cooking--such as this velvety coconut soup--citrus appears in the form of lemongrass, a highly aromatic and flavorful herb that looks like a scallion but tastes like fresh lemons.
Source: Better Homes and Gardens
1 14-1/2-ounce can chicken broth
1 small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
1 green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass or 1-1/2 teaspoons finely shredded lemon peel
1/4 teaspoon crushed red pepper
12 ounces small shrimp, peeled and deveined
1 14-ounce can coconut milk
2 tablespoons shredded fresh basil
2 tablespoons toasted shaved coconut
1. Bring broth to boiling in a saucepan. Add zucchini, green onion, ginger, lemongrass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with shredded basil and coconut. Makes 8 appetizer servings.
In Thai cooking--such as this velvety coconut soup--citrus appears in the form of lemongrass, a highly aromatic and flavorful herb that looks like a scallion but tastes like fresh lemons.
Source: Better Homes and Gardens
1 14-1/2-ounce can chicken broth
1 small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
1 green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass or 1-1/2 teaspoons finely shredded lemon peel
1/4 teaspoon crushed red pepper
12 ounces small shrimp, peeled and deveined
1 14-ounce can coconut milk
2 tablespoons shredded fresh basil
2 tablespoons toasted shaved coconut
1. Bring broth to boiling in a saucepan. Add zucchini, green onion, ginger, lemongrass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with shredded basil and coconut. Makes 8 appetizer servings.