Yield: 2 gallons
Ingredient Amount
Shrimp, 31-36 count, peeled 2 lb.
and deveined, shrimp halved
lengthwise, save shells for broth
Vegetable oil 1/4 Cup
Nam Prik Pow 1/2 Cup
Thai bird chilies, minced 3 ea.
Water 2 gal.
Lemon grass, bruised, 3-inch lengths 8 stalks
Galangal, sliced 1/8-inch thickness 2 oz.
Wild lime leaves, bruised 24 ea.
Tomatoes, plum, cut into eights 10 ea.
or 2 pt. red grape tomatoes, halved
Mushrooms, straw, drained, halved 3 cans (36 oz.)
Fish sauce 1 Cup
Sugar 1/4 Cup
Lime juice 1 Cup
Cilantro leaves 1 Cup
Method
1. Heat oil and add nam prik pow, cooking for 1 minute without browning, add Thai chilies and stir briefly. Add shrimp shells, lemon grass, galangal and kaffir lime leaves.When shrimp shells begin to develop a deep red/pink color and aroma of cooked shrimp, add water.
2. Bring combination to a boil and simmer for 10 minutes. Strain broth into new pot.
3. Add tomatoes, mushrooms, fish sauce and sugar to broth. Bring to a boil.
4. Mix in lime juice.
5. Taste and adjust seasoning with fish sauce and additional lime juice, if needed.
6. Poach shrimp in soup broth – see chef for instructions, cool on sheet pan, toss with cilantro leaves and reserve for service.
At Service
1. Add shrimp and cilantro mixture to bowl (2 shrimp halves per portion), ladle broth on top.