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Shrimp and Lemongrass Soup
Jody Shee
July 1, 2008
1 Min Read
Jody Shee
YIELD: 4 to 6
3 Tbsp. | freshly squeezed lime juice |
|---|---|
1 Tbsp. | hot green chilies, sliced thin |
2 | green onions, sliced thin crosswise |
6 | wild lime leaves, torn or cut in quarters |
2 Tbsp. | fresh cilantro leaves, coarsely chopped |
3 cups | water, chicken broth or shrimp stock |
3 | stalks fresh lemongreass, trimmed and cut diagonally into 1-inch pieces |
5 slices | galanga |
½ lb. | medium shrimp, peeled and deveined |
1 cup | fresh mushrooms, sliced thin |
2 Tbsp. | fish sauce |
2 Tbsp. | roasted chili paste |
Combine lime juice, chilies, green onions and half the lime leaves in a large serving bowl. Place bowl by the stove, along with a small bowl with the chopped cilantro.
Combine the water, lemongrass, galanga and remaining lime leaves in a medium saucepan. Boil over medium-high heat and cook for 3 to 4 minutes.
Add the shrimp and mushrooms to the boiling broth and cook 2 to 3 minutes longer, until the mushrooms are tender and the shrimp is cooked.
Stir in the fish sauce and roasted chili paste and remove from heat. Pour the hot soup over the lime juice and herbs in the serving bowl and stir well. Sprinkle with the chopped cilantro and serve hot.
Recipe and photo: Quick & Easy Thai: 70 Everyday Recipes by Nancie McDermott, Chronicle Books, 2004.
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