Shrimp and Lemongrass Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I love Thai food and am rarely disappointed when I make it at home. This recipe calls for galanga, but as I can never find it, substitute ginger for a just-as-good taste. 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:
1. 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.
2. 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.
3. 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.
4. Serve with rice if desired.
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