Shrimp and Lemongrass Soup
By: Rachel
Published: Tuesday, May 1, 2012 - 9:40am

Ingredients




6 raw jumbo shrimp, peeled and deviened, peels reserved
2 lemongrass stems
1 scallion, thinly sliced
1 c. bean sprouts
1 lime, juiced
1 carrot, peeled and julienned
1/2 daikon, peeled and julienned
4 c. chicken stock
Mint, for garnish

Preparation

1 Cut off the white part of the lemongrass stems, reserving tops. Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse. 2 Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink. Add lime juice, scallions, bean sprouts, carrots and daikon. 3 Stir well and season well. Serve with a mint garnish.

About

A light, delicate soup of succulent shrimp and citrusy lemongrass.