Thai Shrimp Soup With Lemon And Jalapenos Recipes

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Steps:

• Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise. Cover and chill shrimp. Combine shrimp shells, water and next 8 ingredients in heavy large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
• Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add chicken and shrimp. Simmer until pork, chicken and shrimp are cooked through, about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste with salt and pepper.
• Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.

Steps:

• Saute onion, garlic and jalapeno until soft. Add flour to make a roux.
• Add Cold seafood stock to roux. If you ad warm stock to warm roux you will have lumps.
• Add all remaining ingredients except shrimp.
• Simmer 1-2 hours. Add cooked shrimp just prior to serving.