* Exported from MasterCook *

ASIAN SEAFOOD BROTH

Recipe By :The AUSSIE LC GOURMET
Serving Size : 6 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Asian
Soup Seafood Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g lobster meat -- cooked
green lobsters if available. -- 2 qt
2 liters chicken stock
100 g sour shrimp paste (tom yum)
4 stalks lemon grass -- chopped coarsely
200 g button mushrooms -- sliced
3 red chiles -- diced finely
2 kaffir lime leaves -- chopped finely
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp splenda
1 bunch coriander -- chopped finely
keep 1/2 for garnish. -- or to taste
3 tbsp lime juice -- or to taste
18 lg prawns
de vein, shells removed, tails intact

If the lobsters are raw: Wrap in light cloth and freeze for 1 hour prior to cooking. Bring salted water to the boil. Gently drop lobster in water. Wait until water boils again and cook for about ten minutes. Cool.
Remove meat and chop into chunks. Do the same for already cooked or tinned lobster.
Heat the chicken broth in large saucepan. Bring to simmer. Gradually add all ingredients except lobster meat and prawns. Simmer for 5 minutes. Add prawns and simmer until they turn pink. Add lobster meat and simmer for 2 or 3 minutes to heat lobster meat.
warm 6 bowls . Ladle broth into bowls evenly distributing the meat and solids. Drizzle with cream and garnish with coriander.













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Per Serving (excluding unknown items): 141 Calories; 2g Fat (14.3% calories from fat); 17g Protein; 9g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 3386mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 0 0 0 1372 802 0 0 3953 0 0 0 0 0 0 26456 0