Thai Yum Takrai Lemon Grass With Dired Shirmp And Cashews Recipes

THAI LEMONGRASS AND CHILE SOUP (TOM YUM)

Steps:

• In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
• In small skillet, heat oil over medium-high heat.
• Add garlic and ginger, and cook, stirring often, about 30 seconds.
• When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
• Add cooked garlic and ginger to broth.
• Return broth to a boil, and stir in chile paste and mushrooms.
• Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
• Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
• Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
• Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
• For Vegetarian/Vegan omit the fish sauce and use the soy.

THAI YUM TAKRAI (LEMON GRASS) WITH DIRED SHIRMP AND CASHEWS

Steps:

• Combine lime juice, fish sauce and sugar. Let it stand while preparing the salad. Taste and add more sugar, if needed.
• Heat oil in small skillet over high heat. Fry the cashews 50 seconds until golden. Drain on paper towels.
• In a nonreactive bowl, combine cashews, shrimp, lemon grass, shallots and scallions.
• Just before serving add the Thai chile to the dressing and pour over the salad and toss well.
• Place on a large romaine leaf on a serving plate. Prepare a plate of tender romaine, center ribs removed.
• To eat, use your hands to shape a piece of lettuce into a cup and spoon sald into the lettuce. Wrap and eat.