Title: Bao Syang: Thai Shrimp Soup
Categories: Blank
Yield: 4 Servings

FLAVOUR BASE
1/4	ts	Extra light olive oil; with a dash of
		; sesame oil (1.25ml)
1/4	ts	Toasted sesame oil
4		Green onions; separated into
		; white and green
		; parts, finely
		; chopped
8		" quarter-size" slices of fresh peeled
		; ginger-root
1		Clove garlic; peeled, smashed and
		; chopped
1	c	Chicken stock; (236ml)
SOUP
1/4	ts	Toasted sesame oil
12	oz	Shrimp; (41-50 count per
		; pound) (340g)
		; peeled and
		; de-veined
8	oz	Fresh mushrooms; (227g) quartered
1	tb	Fish sauce; (15ml)
4	c	Chicken stock; (944ml)

The Flavour Base: Pour the oils into a large skillet over the medium heat, add the garlic, ginger and the white parts of the green onions and cook 3 min.

Reserve the dark green parts. Pour in the chicken stock, bring to a boil for 3 minutes. Strain into a small bowl, pressing firmly on the solids until they squeeze through the sieve in the form of a flavour-packed pulp. Set aside.

The Soup: Pour the sesame oil into a large wok over a medium heat, add the shrimp all at once and cook until they turn pink, stirring constantly - about 30 seconds.

Stir in the mushrooms and cook 1 minute. Add the fish sauce and 1/4 cup of the reserved Flavour Base and cook for 3 minutes, stirring frequently.

Pour in the chicken stock and the remaining Flavour Base and bring just to the boil - if it gets to a rolling-boil stage the shrimp will become very tough. Remove from the heat and skim the foam that rises to the surface.

To serve: Ladle into bowls and sprinkle each with a tablespoon (15ml) of the dark green parts of the chopped green onions.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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