Tom Yum Gung Shrimp In Hot Lime Broth |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A great asian broth, don't omit the lime leaves and lemongrass they make it! Ingredients:
4c homemade chicken or light meat broth |
2 stalks lemongrass, trimmed and smashed flat |
3 lime leaves |
1 dried red thai chile |
a dozen brown mushrooms, cleaned and coarsely chopped |
200g raw shrimp, deveined and peeled |
1/2 lime, juiced |
2-3t thai fish sauce |
Directions:
1. Put broth and lemongrass in a medium pot and bring to a boil. Add the lime leaves and chile and bring back to a boil, allow to cook for 3 minutes. Add the mushrooms and bring back to a boil cooking for 1 minute. Then add the shrimp cook for 1-2 minutes or until the shrimp have turned pink.
2. Remove from heat and stir in the lime juice and the fish sauce.
3. Taste and adjust as necessary.
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