Shrimp Thai Soup With Lime And Chilies - Crock-Pot Smart-Set Owner's Manual

Shrimp Thai Soup with Lime and Chilies

pound uncooked large shrimp, peeled and deveined, shells reserved
3 /
4
2 quarts low salt chicken broth
1 /
2
1 cup diced carrots
3 stalks lemongrass, thinly sliced
2 inches gingerroot, peeled and grated
2 tablespoons garlic, minced
1 tablespoons fresh Thai basil (or basil)
1 /
2
1 tablespoons fresh mint
/
1
2
1 tablespoons finely chopped cilantro
1 /
2
1 serrano chili, stemmed, thinly sliced
1 teaspoon fresh lime juice
1 /
2
6 thin lime slices
1. Halve shrimp lengthwise. Place in refrigerator.
2. Add shrimp shells, broth, carrot, lemongrass, gingerroot, and garlic into
stoneware. Cover; cook on LOW for 3
3. Strain and reserve broth, discard solids. Pour broth into stoneware.
4. Add shrimp, herbs, chili, and lime juices. Cover, and cook on HIGH until
shrimp are cooked, about 15 minutes. Garnish with lime slices.
Serves 6
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-4 hours or on HIGH for 2-3 hours.
1 / 1 /
2 2
This recipe is ideal for using
the Dual Cycle Mode.
E70
Refer to pg. 10 for instructions.