Lemongrass Soup
By: Eva Taylor
Published: Friday, December 4, 2009 - 10:35pm

Ingredients




3 cups water or chicken stock
1 lemongrass stalk, cut into 4″ pieces and smashed
6 whole (double) torn kaffir lime leaves
3 teaspoons slices galangal (about ½
20 smalls thai chilies, to taste
2 cups mixed mushrooms (straw mushrooms, enoki mushrooms, black
1 tomato, cut into 8 pieces lengthwise
2 tablespoons white soy sauce
1 teaspoon white sugar (or to taste)
3 tablespoons lime juice
3 tablespoons fish sauce
2 stems coriander, cleaned and roughly chopped
1/4 cup cilantro leaves, chopped
4 shrimp, cooked skinned, cleaned and tail off

Preparation

1 Add the water/stock to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal. 2 Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished. Strain liquid and return to pot. 3 Add the mushrooms, and chilies and boil for 2-3 more minutes, until mushrooms are soft. 4 Add the sliced tomato, and cook until soft, probably less than a minute. 5 Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are. 6 Transfer to a bowl and garnish with one cooked shrimp and cilantro leaves.

About


Adapted from this blog . Don't let the ingredient list scare you. It's quite simple to make. Check it out on my blog .