Banner
2 0 0 3 - 2 0 1 4

Travel Logs:

2007 Scotland
2004 Spain
1996 Ireland
1992 Maui
1990 Portugal
1989 England
1983 France
1980 Big Bend
1979 Cozumel

CONTACT PAGE:
Send a Message

Links:
Yahoo.com
CNN.com
Amazon.com
MapQuest.com
Wikipedia English
Facebook.com
Hotmail.com

In Austin:
KXAN Weather
The Art of JU Salvant
Master Gohring's Tai Chi
Personal Tai Chi
The Fragrant Garden
Shari Elkins Hikes w Dogs Austin360 Movies

HISTORY | DOGS | HOME | FOOD | GARDEN

Lawan's Heavenly Shrimp Soup

This wonderful and exotic soup recipe comes from my friend and hairdresser, Lawan, who is from Thailand. It calls for a number of hard-to-get ingredients. I think it is well worth the trouble! Read about the Kaffir lime tree, whose leaves have a savor that no substitute can replace, and tamarind, which is part of the base for the stock. Galanga root and lemon grass can be found fresh in some Asian markets in Austin, and sometimes in Central Market or Whole Foods.

Plate

Shrimp, heads and shells on
Shallots
Garlic
Lemon grass
Galanga root
Tamarind liquid
Red and green Thai hot chili peppers
Kaffir lime leaves
Thai basil

Make the tamarind liquid in advance. Clean the shrimp, reserving the heads and shells, which you can boil for about 5 minutes in just enough water to cover to make a shrimp stock. For 3/4 to 1 lb. shrimp, use a cup or two of water. Fish out the shells and heads. Add a couple of cups of the tamarind liquid, Thai peppers (cut up maybe 3-4 red and 1-2 green chilis) and 2-4 Kaffir lime leaves, and boil them on medium temperature while you prepare the other ingredients.

Very finely slice and mince the lemon grass (maybe two 4-inch pieces), a piece of galanga root (I think Lawan calls this "cha" or "gha") about the size of a walnut, 2-3 shallots and a couple of large cloves of garlic. Saute the minced shallots, lemon grass, galanga and garlic on low heat in a small amount of oil. I use peanut oil, but Lawan uses olive oil. When the shallots are transparent, you can add the soup and the shrimp. Cook just a couple of minutes so the shrimp is just done and slightly crisp. Throw in the Thai basil when you shut off the heat. Serve. You can add rice noodles (a little, cooked separately) if you want.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding