Layers of flavor will tickle your palate and activate your curiosity to a world of unknown and new flavors.
8 cups (2 L) - Water
3 lb (1.5 kg) - Fish Bones
3 - Lemongrass Stalks
1 lb (454 gm) - Shrimp Shells
1 - Thai Chili minced
1 - Lemon Juice
4 - Kaffir Lime Leaves
2 tbsp (30 ml) - Fish Sauce
1/2 lb (225 gm) - Shrimp peeled & deveined
1 tbsp (15 ml) - Chili Oil
1 - Cucumber finely diced
1/4 cup (60 ml) - Roasted Peanuts
1 cup (250 ml) - Bean Sprouts
1 tbsp (15 ml) - Cilantro chopped
1 - Lime Juice
1 bunch - Thai Basil
1) In a large stock pot, bring the water to a boil. Add the
fish bones and shrimp shells. Bruise 1 lemongrass stalk
by smashing with the back of your knife or a small pot
and add to the stock pot. Bring back to a boil and simmer
for 30 min. Strain the stock and discard the solids.
2) In a small bowl combine the diced cucumber, roasted
peanuts, bean sprouts, cilantro, lime juice and basil. Set
aside until the soup is ready to be served. 3) Return the stock
to a clean pot and bring back to a boil. Add the additional
2 lemongrass stalks and the lime leaves and boil for 5 minutes.
Add the chili, lemon juice, lime leaves and fish sauce. Add the
shrimp and cook for 2-3 minutes until the shrimp are cooked
through. Finish the soup with chili oil. Season according to taste
and add additional fish sauce for salt. Serve immediately
and top each bowl with cucumber salad.