Shrimp Broth with Lemongrass, Chili and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying. Ingredients:
3/4 pound uncooked large shrimp |
6 14 1/2-ounce cans low-salt chicken broth |
1 cup finely chopped carrot |
1/3 cup thinly sliced fresh lemongrass |
3 tablespoons finely chopped fresh ginger |
2 tablespoons minced garlic |
1 1/2 tablespoons finely chopped fresh basil |
1 1/2 tablespoons finely chopped fresh mint |
1 1/2 tablespoons finely chopped cilantro |
1 small serrano chili, stemmed, thinly sliced into rounds |
1 1/2 teaspoons fresh lime juice |
6 thin lime slices |
Directions:
1. Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
2. Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
3. Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
4. Ladle into bowls. Garnish with lime.
5. Per Serving: calories, 122; total fat, 4 g; saturated fat, 1 g; cholesterol, 88 mg. Nutritional analysis provided by Bon Appétit
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