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Ron Lutz II | all galleries >> What're We Having? >> Soups & Stews > Laksa
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04-APR-2009 Ron Lutz II


1 Tbspn Corn Oil
3 Garlic Clove – sliced thin
2 – 3 Fresh Thai Chilies – seeded and sliced
2 Lemon Grass Stalks – outer leaves removed and chopped
1 inch piece Fresh Gingerroot – grated
5 Cups Fish Stock (I take dried, shaved fish and steep it in boiling water)
12 oz Fresh Shrimp – shelled & deveined
4 oz Fresh Shitake Mushrooms – sliced
1 Large Carrot – grated
2 oz Dried Egg Noodles (Asian style)
2 Tbspns Thai Fish Sauce
1 Tbspn Fresh Cilantro

Heat the oil in a large pan then add the garlic, chilies, lemon grass and gingerroot. Sauté for about 5 minutes, stirring often. Add the stock, bring to a boil then reduce heat and let simmer for 5 minutes.

Stir in the shrimp, mushrooms, and carrot and egg noodles. Let simmer for 5 minutes or until the shrimp is cooked and the noodles tender.

Stir in the cilantro and fish sauce, let simmer for another minute then serve.

Canon EOS 40D ,Canon EF 35mm f/1.4L USM
1/160s f/3.2 at 35.0mm iso400 full exif

other sizes: small medium original auto
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