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Ingredientes
- 2 Tbsp. vegetable oil
- 1 x shallot peeled, sliced
- 1 piece ginger - (2" long) sliced
- 2 x fresh serrano chiles seeded, sliced
- 4 x lemon grass stalks white part sliced
- Â Â Juice and coarse zest of 1 lime
- 2 Tbsp. fish sauce
- 8 c. chicken stock
- 1 lb medium/large shrimp shelled
- 1/4 lb enoki mushrooms
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Cilantro sprigs for garnish
Direcciones
- Heat a wok and coat with vegetable oil. Add in shallot and saute/fry till it begins to turn brown. Add in ginger, chilies, lemon grass and lime and saute/fry till fragrant. Add in fish sauce and scrape up any brown bits. Add in chicken stock, reduce heat and simmer for 20 min.
- Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add in shrimp and enoki mushrooms. Cook till shrimp turn pink. Season and drop cilantro sprigs in soup before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 55 | 35% |
| Total Fat 6.23g | 8% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 115mg | 38% |
| Sodium 1075mg | 45% |
| Potassium 482mg | 14% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.08g | 1% |
| Protein 19.29g | 31% |
