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DOMYAMGU
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1989-11-24
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830b
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26 lines
DOM YAM GUNG (THAI SHRIMP SOUP)
6 peppercorns
8 coriander roots
3 stalks lemon grass
4 c. fish stock
3 slices siamese ginger
2 c. uncooked shrimp
3 T. lime juice
3 T. fish suace (nam pla)
2 to 5 red chilies (prik
khee nu), minced
2 T. chopped corianderPuree peppercorns and coriander roots. Trim root and tough
layers from lemon grass. Thinly slice first six inches. Bring 2
c. of stock to boil. Add coriander paste and simmer while adding
lemon grass, ginger and shrimp. Stir in remaining stock and
bring to boil. Season with lime juice, fish sauce and chilies.
Sprinkle servings with chopped coriander. Makes 5-1/2 cups, 4 to
5 servings.
Date Entered: July 2, 1989
By: Donna Endreson