Heat a wok and coat with vegetable oil. Add shallot and saute until it begins to turn brown. Add ginger, chilies, lemon grass and lime and saute until fragrant. Add fish sauce and scrape up any brown bits. Add chicken stock, reduce heat and simmer for 20 minutes. Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add shrimp and enoki mushrooms. Cook until shrimp turn pink. Season and drop cilantro sprigs in soup be;
1/2 pound Thai Chicken and Turkey Sausage, removed from casings
1/2 cup chopped onion
1/2 cup thinly sliced celery
6 cups chicken stock
6 bamboo shoots, diced
10 medium-sized fresh mushrooms, sliced
1/2 cup coconut milk or condensed milk
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1/4 cup chopped green onions or scallions, white and green parts
Cilantro leaves
Steps:
Heat the oil in a large pot over medium heat. Add the sausage and stir-fry for 3 minutes, breaking it up as it cooks. Add the onion and celery and stir-fry for 5 more minutes. Add the chicken stock, bring to a boil, decrease the heat, and simmer for 10 minutes. Add the bamboo shoots, mushrooms, and coconut milk. Simmer for 2 more minutes. Add the lime juice and taste for salt and pepper. Serve garnished with green onions and cilantro leaves.
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