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Thai   -   Shrimp And Mushroom Soup (Gaeng Chud Gung Gup Hed)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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