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 Thai - Shrimp And Mushroom Soup (Gaeng Chud Gung Gup Hed)
adapted from The Original Thai Cookbook by Jennifer Brennan
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Description
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Ingredients
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- 4 Cups Chicken Stock
- 8 Large Dried Chinese Mushrooms -- soaked and chopped
- 1 Tablespoon Pepper
- 1 Tablespoon Cilantro
- 6 Cloves Garlic -- finely chopped
- 1 Tablespoon Olive Oil
- 12 Ounces Small Shrimp -- shelled
- 2 Tablespoons Fish Sauce
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Directions
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Heat stock in saucepan and add mushrooms. Simmer for 10 minutes. In food processor, grind together, garlic, pepper and cilantro and form a paste. Heat oil in frying pan and fry paste until it turns light brown in color. Add to stock. Bring to boil and boil for 1 minute. Add shrimp and cook for 2 minutes. Add fish sauce and serve.
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Serves
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4
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Time to Make
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0:00
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