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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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:
1. *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
2. Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
3. Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
4. Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
5. Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
6. Ladle the soup into warm bowls and enjoy!
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