Makes 4 Servings
5 cups chicken stock
3 cups shrimp, peeled & deveined
2 cups straw mushrooms or shitake
2 Tbsp VE THAI SEASONING
1 tsp fresh ginger
7 Tbsp Thai Fish sauce
5 Tbsp lemon juice
1/3 cup cilantro
1. In a large soup pot over med-high heat bring chicken stock to a boil.
2. Add shrimp, mushrooms, THAI SEASONING, and ginger. Bring to a boil again.
3. Add fish sauce, be sure to stir well, then remove pot from heat.
4. Stir in lemon juice and cilantro. Serve hot.
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