Lemongrass soup

Yield: 1 Servings

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)
\N \N Juice of 1 lime
½ teaspoon Crushed red pepper; (1/2 to 1)
1 \N Chili pepper; cut into rings
4 tablespoons Nam plah; (you can find at Oriental food stores)
\N \N 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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