This Asian brothy soup was the number one recipe in the LA Times "Best of 99".
For the Thai Chicken Broth:
1 chicken carcass
8 to 10 cups water
3/4 to 1 cup thinly sliced galangal
6 stalks lemon grass, lower thick portion only, pounded
10 kaffir (Thai) lime leaves
Place chicken carcass in Dutch oven. Add water, galangal and lemon grass. Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil, then reduce heat and simmer 30 to 45 minutes. Strain.
4 cups Thai Chicken Broth
1/2 cup peeled shrimp
15 ounces can straw mushrooms - drained and rinsed
6 roasted dried Thai chiles
3 tablespoons fish sauce
3 tablespoons lime juice
1 1/2 tablespoons 1 1/2 tablespoons chile paste - in soybean oil
3 kaffir (Thai) lime leaves
Bring Thai Chicken Broth to simmer over medium-high heat in large pot. Add shrimp, mushrooms and chiles and cook until shrimp turn pink, about 1 minute. Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro.
Calories: 76 Calories From Fat: 1%
Protein: 9g Carbohydrate: 7g
Cholesterol: 22mg Sodium: 1089mg