Lemon Grass Shrimp Soup
Frequently, when soup comes to mind, one thinks of long simmering hours to enhance and enrich the flavours. Time seems to be the one thing none of us have a lot of, especially around mealtime when everyone is hungry and impatient. Try this flavourful and most of all easy soup when the word quick comes to mind.
Ingredients:
6 cups chicken or fish stock
1 stalk fresh lemon grass, cut into very thin slices
1 red chili sliced thin (optional)
1/4 cup fresh lime juice
2 tbsp. fish sauce
2 Kaffir lime leaves, shredded or zest of 1/2 lime
1 tbsp. minced ginger
1 cup sliced shiitake mushrooms
fresh cilantro leaves (garnish)
Method:
1. In a large pot, heat the stock, add the lemon grass, chili, lime juice, fish sauce, lime leaves and ginger. Bring to a boil and simmer for 5 minutes. Meanwhile, heat a fry pan and sauté the mushrooms in peanut oil for 5 minutes, as soon as they begin to soften, transfer them to the soup pot along with the shrimp.
2. As soon as the shrimp turn bright pink, remove from the heat, ladle into bowls and garnish with the fresh cilantro.
Serves 6.
