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Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
•3 cups chicken stock
•1 stalk lemongrass, lower half sliced thinly and minced (tough outer leaves and bulb removed)
•3 kaffir lime leaves (find these in the freezer section of your local Asian grocery store)or use lemon basil leaves
•3 cloves garlic, minced
•1-2 red chilies (depending on desired spiciness), sliced (and de-seeded, if less "heat" is desired)
•1/3 cup fresh coriander (or cilantro), roughly chopped
•2 Tbsp. fish sauce (available at all Asian/Chinese food stores and some grocery store chains)
•a handful of fresh shiitake mushrooms, sliced thinly
•12 medium or large raw shrimp, shells removed
•1 can good-quality coconut milk, OR 1 more cup good-quality stock, 1/4 cup lime juice
•optional: additional red chilies (left whole), plus other vegetables (shown here: cherry tomato, broccoli, carrot,baby corn or corn kernels& mushrooms)
Preparation:
1. Pour stock into a deep cooking pot.
2. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Also add the tops of the stalks for extra taste.
3. Add garlic, chilies (including whole chilies, if using) and lime leaves. Bring to a boil.
4. Add the mushrooms and shrimp. Boil for 3-4 minutes, until shrimp is pink and plump.
5. Turn down the heat to low and add the coconut milk (or stock mixture) plus fish sauce. Stir well to combine. Test the soup for spice and salt, adding more chilies and/or fish sauce (instead of salt) as desired. If too spicy for your taste, add more coconut milk. If too salty, add a squeeze of lime juice.
6. Serve in bowls with fresh coriander(cilantro) sprinkled over and quarters of fresh lime on the side.
Notes: If you don't or want to use shrimp for it. I use chicken tenders and diced them small.
Cook Time: 10 minutes
Ingredients:
•3 cups chicken stock
•1 stalk lemongrass, lower half sliced thinly and minced (tough outer leaves and bulb removed)
•3 kaffir lime leaves (find these in the freezer section of your local Asian grocery store)or use lemon basil leaves
•3 cloves garlic, minced
•1-2 red chilies (depending on desired spiciness), sliced (and de-seeded, if less "heat" is desired)
•1/3 cup fresh coriander (or cilantro), roughly chopped
•2 Tbsp. fish sauce (available at all Asian/Chinese food stores and some grocery store chains)
•a handful of fresh shiitake mushrooms, sliced thinly
•12 medium or large raw shrimp, shells removed
•1 can good-quality coconut milk, OR 1 more cup good-quality stock, 1/4 cup lime juice
•optional: additional red chilies (left whole), plus other vegetables (shown here: cherry tomato, broccoli, carrot,baby corn or corn kernels& mushrooms)
Preparation:
1. Pour stock into a deep cooking pot.
2. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Also add the tops of the stalks for extra taste.
3. Add garlic, chilies (including whole chilies, if using) and lime leaves. Bring to a boil.
4. Add the mushrooms and shrimp. Boil for 3-4 minutes, until shrimp is pink and plump.
5. Turn down the heat to low and add the coconut milk (or stock mixture) plus fish sauce. Stir well to combine. Test the soup for spice and salt, adding more chilies and/or fish sauce (instead of salt) as desired. If too spicy for your taste, add more coconut milk. If too salty, add a squeeze of lime juice.
6. Serve in bowls with fresh coriander(cilantro) sprinkled over and quarters of fresh lime on the side.
Notes: If you don't or want to use shrimp for it. I use chicken tenders and diced them small.
