Recipe by LifeIsGood
This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*
Top Review by PanNan
We enjoyed this soup for an easy after work meal and just served a salad with it. I didn't have lemongrass on hand, but did have lemongrass powder. I used 1 tsp of it and let it steep in a little of the hot broth before adding it to the pan. I think the actual lemongrass would have given it better flavor, but it was good just the same. Made for ZWT6.
- 4 cups chicken broth, low-sodium
- 1 -2 teaspoon sriracha sauce (chile-garlic sauce)
- 1 celery rib, thinly sliced on an angle
- 1 medium carrot, peeled, quartered lengthwise and thinly sliced
- 4 inches piece lemongrass, thinly sliced (see note in description)
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 lb medium shrimp, raw, without tails, peeled and deveined
- 2 cups cooked rice, preferably jasmine
- 1 freshly squeezed lemon, juice of (3 to 4 T.)
- 1⁄2 cup fresh cilantro leaves, coarsely chopped
Directions See How It's Made
- *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
- Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
- Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
- Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
- Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
- Ladle the soup into warm bowls and enjoy!