My sister-in-law recently gave me a bunch of Lemongrass and I found this recipe to use it in. This soup is very tasty, low in salt, low in fat and very easy to make. I made it last night and I can’t wait to have some more for lunch.
Thai Lemongrass Soup
Ingredients:
8 C. low-sodium chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (oriental fish sauce)
a few stalks of lemongrass (I would use about 6)
Directions:
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.
Enjoy!
