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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This was in my stash and want to save. Ingredients:
1/4 cup fresh lime juice |
5 thai red chili peppers, bruised with flat side of knife (or 1 jalapeno, thinly slice) |
3 tablespoons green onions, thinly sliced |
1 tablespoon fish sauce |
2 tablespoons chili paste |
3 stalks lemongrass |
2 cups low sodium chicken broth |
2 cups water |
5 fresh ginger, thinly sliced (or galangal) |
1/2 lb raw shrimp, peeled and deveined |
1 cup mushroom, thinly sliced |
1/3 cup cilantro, coarsely chopped |
Directions:
1. In a large serving bowl set aside by the stove, combine lime juice, chilies, green onions, fish sauce, and chile paste.
2. Trim lemongrass to a 3-inch base, halve base lengthwise and chop coarsely. Combine the chopped lemongrass, broth, water and ginger (or galangal) in a medium sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes. Using a slotted spoon remove lemongrass and ginger slices. Discard.
3. Return soup to a boil and add mushrooms and shrimp. Cook 2 to 3 minutes longer until shrimp are pink and cooked through.
4. Remove from heat and pour immediately over the seasoning mixture in serving bowl. Stir once. Sprinkle with chopped cilantro and serve hot.
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