Shrimp and Brown Rice Soup

• 2 shallots, finely chopped
• 4 large garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Vietnamese or Thai fish sauce
• 1/2 pound peeled, deveined shrimp, finely chopped about 3/4 pound in the shell)
• 2 quarts water; or use half chicken or vegetable stock, and half water
• 1 cup sprouted brown rice
• 2 stalks lemon grass, trimmed and minced
• 2 tablespoons peanut oil or canola oil
• 2 tablespoons dry-roasted peanuts, coarsely chopped
• 1 cup cilantro leaves
• 2 cups bean sprouts
• Minced bird or serrano chilies
• Lime wedges

1. Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp.
2. Set aside.
3. Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste.
4. Alternatively, mince in a mini-chop.
5. Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil.
6. Stir in the garlic and lemon grass paste, and reduce the heat.
7. Taste the water and add salt if desired.
8. Cover and simmer 40 minutes until the rice is tender.
9. Heat the oil over high heat in a wok or skillet, and add the shrimp mixture.
10. Stir-fry until the shrimp begins to turn pink, about one minute.
11. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup.
12. Bring back to a simmer, and simmer five minutes.
13. Taste and adjust seasonings.
14. Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired.
15. Have guests squeeze lime into their bowls.

shallots, garlic, freshly ground black pepper, fish sauce, shrimp, water, brown rice, lemon grass, peanut oil, peanuts, cilantro, bean sprouts, bird, wedges

Taken from cooking.nytimes.com/recipes/1013559 (may not work)