Ingredients

  • 1 bunch basil leaves, 2 c. leaves
  • 8 cups chicken stock
  • Hot cooked rice
  • 2 tablespoons fish sauce
  • 4 green onions
  • 1 teaspoon organic peanut oil
  • 3 hot red or green chilies
  • 8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
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Step 2

  • Heat wok over high heat. Swirl oil into wok and heat almost to smoking.
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Step 3

  • Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.
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Step 4

  • Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.
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Step 5

  • Serve over hot cooked rice.
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