PING:Formerly Hahabogus - how does this sound?

limey writes:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

I think whether it's worth making depends a lot on the seasonings used
for the chicken stock... somehow I don't think typical Jewish
penicillin type stock will work... you need an oriental flavored stock;
lots of ginger, white pepper, star anise, etc. I think for that recipe
to work it's essential that it includes the stock recipe.

Sheldon

"limey" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Sounds real nice...a keeper even. But why ask me, I'm a Thai novice?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Monsur Fromage du Pollet said:

"limey" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Sounds real nice...a keeper even. But why ask me, I'm a Thai novice?

--

I don't know, but she missed the opportunity to ping "The Poster
Formerly Known As Hahabogus" (TPFKAH).

Your symbol would be Mars with a fork instead of a spear?

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat, 19 Mar 2005 16:32:10 -0500, "limey" <[email hidden]>

Quoted message said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

Clean and shell shrimp, reserve the shells for the broth. In a mortar and
pestle, combine the diced lemon grass, red chile peppers and the coriander
stalks and crush so that the ingredients are pulverized but not mush.

Add palm sugar to taste and juice of 1 lime and continue crushing until well
mixed. Remove stems from the mushrooms and thickly slice.

Bring pot to a high temperature and sear
the shrimp shells, stirring, until cooked. Lower temperature, add chicken
stock and simmer for a few minutes, then strain shells and discard. Bring
the stock to a high simmer, add shrimp, followed by the mushrooms and the
seasoning mixture. Add fish sauce to taste.

Lower flame and check the shrimp after a few minutes. The shrimp should be
done but plump and giving to the teeth. Do not overcook them. The colors
of the shrimp and the seasoning should be bright.

Adjust the acidity with the remaining lime, to taste. Add chopped coriander
leaves to garnish.

Source: Baltimore Sunpapers

I'm not that guy, (even if we do share some things in common).

Anyhow, the seasonings seem a bit light for all that chicken stock.
Or is it just me?

modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

[email hidden] (Curly Sue) wrote in
news:[email hidden]:

Quoted message said:

Your symbol would be Mars with a fork instead of a spear?

If you knew me it would be a chicken leg instead of a spear.
I am a Gemini with a cancer cusp so the mars is kinda right.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Monsur Fromage du Pollet said:

"limey" wrote >

Quoted message said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Sounds real nice...a keeper even. But why ask me, I'm a Thai novice?

Sorry, then - my mistake. I thought I had seen you post quite a bit on
Asian food.

Dora

"Sheldon" wrote in message >

limey said:

I love Thai food. Does this recipe sound as if it's worth making?

Lemon-Grass Soup

<snip>

Quoted message said:

I think whether it's worth making depends a lot on the seasonings used
for the chicken stock... somehow I don't think typical Jewish
penicillin type stock will work... you need an oriental flavored stock;
lots of ginger, white pepper, star anise, etc. I think for that recipe
to work it's essential that it includes the stock recipe.

Sheldon

I think you're right. I also think that's why the recipe seems to be off
base, hence my question. Plus, that's an awful lot of chicken stock.
Think I'll do some research.

Dora

limey said:

"Sheldon" wrote in message >

limey said:

I love Thai food. Does this recipe sound as if it's worth making?

Lemon-Grass Soup

<snip>

Quoted message said:

I think whether it's worth making depends a lot on the seasonings

used

Quoted message said:

Quoted message said:

for the chicken stock... somehow I don't think typical Jewish
penicillin type stock will work... you need an oriental flavored

stock;

Quoted message said:

Quoted message said:

lots of ginger, white pepper, star anise, etc. I think for that

recipe

Quoted message said:

Quoted message said:

to work it's essential that it includes the stock recipe.

Sheldon

I think you're right. I also think that's why the recipe seems to be

off

Quoted message said:

base, hence my question. Plus, that's an awful lot of chicken stock.

Quoted message said:

Think I'll do some research.

Dora

I don't think 2 quarts is a lot of anything, in fact my first thought
was that 1 pound of shrimp is a lot for each quart of soup... seems
more an amount of shrimp for a stew than a soup. Btw, my soup bowl
for when the soup is a one dish meal is a 1 quart chili bowl from
Williams-Sonoma (I have a set of six). I think with 2 pounds of shrimp
I'd want to stretch it a bit, a House Special type "Yatka Mein" is what
I'd prepare. House Special Yatka Mein is a sort of Chinese
bouillabaisse... a rich but fairly mildly seasoned broth with lots of
those long soft Chinese noodles, sliced roast pork, shrimp, lobster
chunks, straw mushrooms, bok choy leaves, and snow peas... garnished
with a bit of green onion. When I was a young teen I'd order this dish
for lunch from a Chinese restaurant in Brooklyn, a huge steaming hot
tureen (purty close to 2 qts) cost 30¢.

Sheldon

limey said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

I'm not the poster formerly known as Haha, but just based on the
ingredients...

I don't know any Thai person who would use shiitake mushrooms in a Thai
soup. In fact, that's one mushroom I have been told outright not to use.
Even button mushrooms are preferable to shiitake, and button mushrooms are
not preferable at all!

As for the stock, many Thai people use chicken stock as is, or even just
water. There's really no need to doctor up the stock with other
ingredients.

Large red chile peppers--exactly what kind of peppers? You can't just use
any pepper that just happens to be red.

As a soup recipe, I don't see a problem with it. I would say it's more
Thai-inspired than Thai, though. Of course, most Thai food at Thai
restaurants is merely Thai-inspired. So if that's your frame of reference,
go for it. I don't imagine it would be too bad.

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Rona Y. said:

limey said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

As for the stock, many Thai people use chicken stock as is, or even

just

Quoted message said:

water. There's really no need to doctor up the stock with other
ingredients.

rona

What kinda fercocktah chicken stock is "as is"?!?!?
Must be sorta kinda like chicken stock *I don't know*. <G>

Ahahahahahahahahahahaha. . . .

Sheldon

Michael Odom said:

On Sat, 19 Mar 2005 16:32:10 -0500, "limey" <[email hidden]>

Quoted message said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

Clean and shell shrimp, reserve the shells for the broth. In a mortar and
pestle, combine the diced lemon grass, red chile peppers and the coriander
stalks and crush so that the ingredients are pulverized but not mush.

Add palm sugar to taste and juice of 1 lime and continue crushing until well
mixed. Remove stems from the mushrooms and thickly slice.

Bring pot to a high temperature and sear
the shrimp shells, stirring, until cooked. Lower temperature, add chicken
stock and simmer for a few minutes, then strain shells and discard. Bring
the stock to a high simmer, add shrimp, followed by the mushrooms and the
seasoning mixture. Add fish sauce to taste.

Lower flame and check the shrimp after a few minutes. The shrimp should be
done but plump and giving to the teeth. Do not overcook them. The colors
of the shrimp and the seasoning should be bright.

Adjust the acidity with the remaining lime, to taste. Add chopped coriander
leaves to garnish.

Source: Baltimore Sunpapers

I'm not that guy, (even if we do share some things in common).

Anyhow, the seasonings seem a bit light for all that chicken stock.
Or is it just me?

modom

That and I can't imagine this soup with sweetener or any ilk in
it. I would be comparing it to tom yum kung, which this recipe
otherwise resembles.
--
Jean B.

I've never made it myself, but I watched someone make it one time. I
don't remember the addition of chicken stock (so if there was any it
was minimal), but I do remember her boiling up the shrimp shells for
the major flavoring.

The resulting soup was delicious! Oh, yes - she used fresh chilis, not
dried.

````````````````````````````

Sheldon said:

limey said:

"Sheldon" wrote in message >

limey said:

I love Thai food. Does this recipe sound as if it's worth

making?

Quoted message said:

Quoted message said:

Quoted message said:

Lemon-Grass Soup

<snip>

Quoted message said:

I've never made it myself, but I watched someone make it one time. I
don't remember the addition of chicken stock (so if there was any it
was minimal), but I do remember her boiling up the shrimp shells for
the major flavoring.

The resulting soup was delicious! Oh, yes - she used fresh chilis, not
dried.

````````````````````````````

Sheldon said:

limey said:

"Sheldon" wrote in message >

limey said:

I love Thai food. Does this recipe sound as if it's worth

making?

Quoted message said:

Quoted message said:

Quoted message said:

Lemon-Grass Soup

<snip>

Quoted message said:

All of a sudden, your posts are coming out double, (at least in my
newsreader).

sf said:

I've never made it myself, but I watched someone make it one time. I
don't remember the addition of chicken stock (so if there was any it
was minimal), but I do remember her boiling up the shrimp shells for
the major flavoring.

Sue(tm)
Lead me not into temptation... I can find it myself!

Sheldon said:

What kinda fercocktah chicken stock is "as is"?!?!?

I have to admit, whenever I think of chicken stock, I think of the stuff in
the can (Swanson's Low Sodium, in my case). Therefore, "as is" would refer
to canned chicken stock which has not been altered in any way. I know I
could (should) make my own chicken stock, but I'd rather spend my Y2000 on a
couple of cases of chicken stock than one 4 lb. whole chicken.

As an aside, in a country where almost all chicken is sold boneless, one
would think chicken bones for stock would be easily available and cheap. I
finally found some the other day for Y100/100g--that's even more than the
boneless chicken breast was (it was Y79/100g).

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Curly Sue said:

All of a sudden, your posts are coming out double, (at least in my
newsreader).

`````````````````````````````

Yes I know and am madly trying to correct it by deleting as many as I
can find.
:/

I'm posting from Google until my new computer arrives and can once
again post via Agent and my ISP's news server. Currently, I'm using a
borrowed computer complete with admonishments not to download any
programs to it - so I'm caught between a rock and a hard place right
now.

I've been very careful not to do anything twice, but the posts come out
doubled anyway. It's embarrassing because I know better and annoying
because I can't seem to correct it on my end - other than going back to
delete posts (which obviously isn't being honored by your ISP).

<sigh>

The good news is the shipping date for my computer is 3/25. After
that, my district will install some goodies on it and then I'm back in
business. Until then, I'll be deleting second posts via Google - which
(unfortunately) most ISPs won't honor.

This coming week will be busy for me, so you won't see me posting very
much - and consequently you won't have many double posts by me to deal
with.

🙂
sf

"Jean B." wrote in message

limey said:

Quoted message said:

Quoted message said:

I love Thai food. Does this recipe sound as if it's worth making?

Dora

Lemon-Grass Soup

2 pounds large shrimp, still shelled
2 stalks lemon grass, diced
2 large red chile peppers
fresh coriander
1 to 2 tablespoons (to taste) palm sugar or crystallized honey
2 limes (divided use)
1/2 pound shiitake mushrooms
64 ounces chicken stock
3 tablespoons (or to taste) Thai fish sauce

Clean and shell shrimp, reserve the shells for the broth. In a mortar
and pestle, combine the diced lemon grass, red chile peppers and the
coriander stalks and crush so that the ingredients are pulverized but not
mush.

Add palm sugar to taste and juice of 1 lime and continue crushing until
well mixed. Remove stems from the mushrooms and thickly slice.

Bring pot to a high temperature and sear
the shrimp shells, stirring, until cooked. Lower temperature, add
chicken stock and simmer for a few minutes, then strain shells and
discard. Bring the stock to a high simmer, add shrimp, followed by the
mushrooms and the seasoning mixture. Add fish sauce to taste.

Lower flame and check the shrimp after a few minutes. The shrimp should
be done but plump and giving to the teeth. Do not overcook them. The
colors of the shrimp and the seasoning should be bright.

Adjust the acidity with the remaining lime, to taste. Add chopped
coriander leaves to garnish.

Source: Baltimore Sunpapers

Quoted message said:

That and I can't imagine this soup with sweetener or any ilk in it. I
would be comparing it to tom yum kung, which this recipe otherwise
resembles.
--
Jean B.

I agree - leave out the sweetener. That's not appealing. I checked and
agree that the recipe sounds somewhat similar to several I found for tom yum
kung. I also like Sheldon's advice of a more Asian type chicken stock. I
did find a photograph and it does look like a stew - plenty of shrimp!

The recipe's author was named Jason Lee - perhaps it was an American-Chinese
adaptation? According to the judge of the contest, it was really scarfed
up, but I'm going to try the more authentic version.

Thanks, everybody.

Dora