Shrimp and Lemongrass Soup
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 tablespoons freshly squeezed lime juice
- 4 green onions, very thinly sliced crosswise
- 4 tablespoons coarsely chopped fresh cilantro leaves
- 6 cups chicken broth
- 6 stalks lemongrass, trimmed to 3-inch base and cut on the diagonal into 1-inch lengths
- 10 slices galangal
- 1 lb medium shrimp, peeled and deveined
- 4 tablespoons fish sauce
directions
- In a large serving bowl combine the lime juice and green onions. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.
- In a medium saucepan, combine the chicken broth, lemongrass, and galanga. Bring to a boil over medium-high heat and cook for 3 to 4 minutes. Add the shrimp to the broth and cook 2 to 3 minutes more, until the shrimp are cooked.
- Stir in the fish sauce and remove from heat. Pour the lime juice and green onions into the saucepan and stir well. Sprinkle with the chopped cilantro and serve hot.
- Serve with rice if desired.
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RECIPE SUBMITTED BY
I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.