Shrimp lemongrass soup


8 cup chicken stock
1/2 – 1 bunch cilantro
1 can straw mushroom
16 lg shrimps, peeled, deveined
1 cup snow peas
1/3 cup shredded carrots (for color)
Juice of 1 lime
1/2 – 1 tsp crushed red pepper
1 chili pepper, cut into rings
4 tbsp nam plah
6 stalks of lemongrass

How to prepare

Bring the broth to a simmer. Add crushed red pepper and shrimp. Simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables will lose their color and will get limp.

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