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 Shrimp and Corn Assam SoupOctober, 2007 Serves 8 / Assam tea provides a flavorful, fat-free broth on which to build the other flavors in the soup. Serving tip: Serve this spicy dish with bowls of fragrant rice. 4 tablespoons loose-leaf Assam black tea 2 tablespoons whole white peppercorns 2 tablespoons whole green cardamom pods, crushed 4 hard cinnamon sticks, each 4 inches long 1 3-inch piece fresh ginger, peeled and thinly sliced 12 cups water 1/4 cup soy sauce 3 tablespoons low-sodium fish sauce 4 green onions, sliced into 1/2-inch pieces 1 teaspoon crushed red pepper flakes, or to taste 3 ears fresh corn, husked 3 medium, slender zucchini 1 pound raw shrimp, shelled and deveined 1/4 pound green or yellow wax beans, cut into 1/2-inch pieces 1. Make a cheesecloth bundle with tea leaves, peppercorns, cardamom pods, cinnamon sticks, and ginger. Bring 12 cups water to boil in a large stockpot. Remove from heat and add cheesecloth bundle; let steep for 4 minutes. Remove cheesecloth bundle and discard. Add soy sauce, fish sauce, green onions, and crushed red pepper flakes; adjust seasoning to taste. 2. Steam corn for 5 minutes; remove from heat. Cut each ear into 1 1/2-inch rounds. Cut each zucchini lengthwise into four quarters; cut each quarter into 1/2-inch pieces using a diagonal cut. 3. Return tea liquid to a simmer and add corn; simmer for 5 minutes. Add shrimp and simmer for 5 minutes, then add beans and simmer for 3 minutes. Add zucchini and simmer for 2 minutes, until crisp-tender. Serve. PER SERVING: 109 cal, 11% fat cal, 1g fat, 0g sat fat, 86mg chol, 14g protein, 11g carb, 2g fiber, 886mg sodium |