Recipe - Oriental Shrimp Soup (Thus Wonderful Soup)

Seasoning Mix
1 One half teaspoon Salt
1 teaspoon Cayenne
1 teaspoon Onion powder
1 teaspoon Ground ancho chilies
Three fourths teaspoon Garlic powder
One half teaspoon White pepper
Three fourths teaspoon Black pepper

REST
Sauteing liquid; (original
was 2 TB butter)
2 cup Mushrooms; cut or sliced up
1 Stalk lemon grass; cut
diagonally
2 teaspoon Fresh garlic; finely chopped
2 teaspoon Serrano peppers; finely
chopped
4 tablespoon Lemon juice
2 tablespoon Lime juice
3 tablespoon Fish sauce; *
4 cup Nonfat chicken broth
One half pound Shrimp; peeled
1 tablespoon Fresh parsley; chopped

* You may use commercially prepared fish sauce, or see the recipe.

Saute the mushrooms, lemon grass, garlic, serranos, and the seasoning mix
in whatever liquid you choose. Cook, stirring frequently, and when the
mixture starts to stick, add the juices and the fish sauce. Cook for 5
minutes over high heat until the liquid barely covers the bottom of the
pan. Add the chicken stock, cover and bring to a full boil. Add the shrimp
and parsley, return to a full, rolling boil, and remove from the heat.

Recipe by: Fiery Foods that I Love, Paul Prudhomme

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Feb 10, 1998