Lemon, Corn and Shrimp Broth |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Serve this light and flavorful soup as a first course to a Chinese dinner or as part of a light lunch or dinner. From a December 1985 issue of Bon Appetit magazine in the Instant Epicure section that featured an East-West Dinner for Eight. Frozen corn may be substituted for fresh (but fresh is so much better!) and should be added to soup with the shrimp. The amount of shrimp and/or corn may be doubled or tripled for a more substantial soup Ingredients:
8 cups chicken stock, preferably homemade |
1/2 cup sake (japanese rice wine) |
3 tablespoons soy sauce |
1 tablespoon sugar |
4 slices peeled ginger |
1 cup fresh corn kernels |
8 medium uncooked shrimp, peeled and deveined |
2 tablespoons fresh lemon juice |
8 green onions (white part only, sliced lengthwise into thin shreds) |
Directions:
1. Bring stock,sake',soy sauce,sugar and ginger to boil in large saucepan.
2. Reduce heat and simmer 5 minutes.
3. Add fresh corn and simmer 5 minutes.
4. Add shrimp and lemon juice and cook until shrimp turn pink, about 30 seconds.
5. Ladle soup into bowls, garnish with green onions and serve immediately.
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