lemongrass soup
| Measure | Ingredient |
|---|---|
| 8 cups | Chicken stock |
| 1 bunch | Cilantro |
| 1 can | Straw mushroom |
| 16 larges | Shrimps; peeled, deveined |
| 1 cup | Snow peas |
| ⅓ cup | Shredded carrots; (just for color) |
| Juice of 1 lime | |
| ½ teaspoon | Crushed red pepper; (1/2 to 1) |
| 1 | Chili pepper; cut into rings |
| 4 tablespoons | Nam plah; (you can find at Oriental food stores) |
| A few stalks of lemongrass; (I would use about 6) |
Bring the broth to a simmer. Add crushed red pepper and shrimp. simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetable will lose their color and will get limp.
Posted to recipelu-digest Volume 01 Number 402 by "Diane. Geary" <diane@...> on Dec 26, 1997
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