Thai lemon grass soup with shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Raw shrimp |
| ¼ | cup | Vegetable oil |
| 2 | Lemon grass | |
| ⅓ | cup | Thai fish sauce; nam pla |
| ⅓ | cup | Fresh lime juice |
| 1 | cup | Unsweetened coconut milk |
| 4 | Very hot small red chilies - | |
| 1 | bunch | Scallions, green tops only - |
| ⅓ | cup | Fresh cilantro |
Directions
Recipe by: SAHolman Peel shrimp, reserve shells and set both aside.
Heat oil in stockpot, add shrimp shells, & fry until they are bright pink. Add 8 cups water and bring to boil and cook for 5 minutes.
Strain and return the broth to the pot discarding the shrimp shells.
Add lemon grass, raw shrimp, Thai fish sauce and lime juice, and reduce the heat to medium. Simmer for 5 minutes and skim off any foam. Just before serving, add the coconut milk, red chilis, green onion and fresh cilantro. Taste and adjust seasoning---you may like more coconut milk or salt. Enjoy.