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Ingredientes
- 1/2 lb medium shrimp in thin shells
- Â Â Water as needed
- 2 c. chicken broth (homemade or possibly canned)
- 1 can unsweetened coconut lowfat milk - (14 ounce)
- 2 x lemongrass stalks bruised, and
- Â Â thickly sliced, or possibly 4 narrow strips
- Â Â of fresh lemon peel
- 4 ounce fresh shiitake mushrooms stemmed, and
- Â Â caps sliced
- 1/2 lb boneless skinless chicken breasts cut crosswise
- Â Â into 1/4" strips
- 2 Tbsp. Thai fish sauce
- 2 Tbsp. lime juice
- 2 x fresh chiles - (to 3) seeded, and
- Â Â thinly sliced
- 2 x green onions thinly sliced
- 2 Tbsp. minced fresh cilantro
Direcciones
- Shell and devein shrimp, reserving shells.
- Place shells with 2 c. water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil 5 - 10 min to extract flavor from shells. Strain broth and reserve.
- In a large saucepan, combine chicken broth, shrimp broth, coconut lowfat milk and lemongrass. Bring to a boil, then reduce heat to medium. Add in mushrooms and chicken and cook, uncovered, 4 min.
- Add in shrimp, fish sauce, lime juice and chiles. Cook 2 to 3 min, or possibly till shrimp are pink and curled.
- Remove lemongrass. Stir in green onions and cilantro and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 199 | 50% |
| Total Fat 23.7g | 30% |
| Saturated Fat 20.26g | 81% |
| Trans Fat 0.01g | |
| Cholesterol 72mg | 24% |
| Sodium 676mg | 28% |
| Potassium 526mg | 15% |
| Total Carbs 32.26g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.47g | 0% |
| Protein 17.6g | 28% |
