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Recipe: Lemongrass Shrimp Soup

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LEMONGRASS SHRIMP SOUP

6 cups chicken stock
2 stalks lemongrass (see note)
4 lime leaves
1 tablespoon sweet or roasted chile paste
3 tablespoons fish sauce
1/2 pound small shrimp, peeled*
Juice of 1 lime
Fresh cilantro to garnish

Bring stock to a boil in large saucepan over medium heat.

Trim lemongrass stalks to about 6 inches long, discarding grassy tops. Remove any hard root and discard tough outer leaves. Slice lemongrass into 2-inch pieces.

Stir lemongrass, lime leaves, chile paste and fish sauce into broth. Return to a boil and continue boiling 5 minutes.

Add shrimp and cook 2 minutes longer.

Add lime juice and immediately pour into shallow bowls. Garnish with cilantro.

*This soup may also be made with two thinly sliced, boneless, skinless chicken breasts instead of shrimp.

Makes 4 servings
Source: The Reading Terminal Market Cookbook by Ann Hazan and Irina Smith
MsgID: 0084857
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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