Thai Soup With Shrimp And Lemon Grass

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 stalks lemongrass
• 2 limes
• 4 cups reduced-sodium chicken broth
• 1 large red bell pepper, cored and cut into 1/2 inch pieces
• 8 ounces thinly sliced mushrooms
• 1/2 teaspoon red pepper flakes
• 1 lb large shrimp, shelled & deveined (30 count)
• 1 cup snow peas, trimmed and cut diagonally (about 4 oz.)
• 2 scallions, including 2 inches of green stems,thinly sliced
• 3 tablespoons chopped cilantro
• 1 teaspoon kosher salt (or more if needed)

Recipe

• 1 remove tough outer layers from lemon grass stalks and discard.
• 2 cut off and discard about 1 inch of the woody base from each stalk.
• 3 then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
• 4 cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
• 5 juice.
• 6 place chicken broth in lg saucepan and add lemon grass and lime slices.
• 7 bring mixture to a simmer over medium heat for 10 minutes.
• 8 strain broth and discard lemon grass and lime slices.
• 9 return strained broth to pan and place over medium heat.
• 10 add red bell pepper, mushrooms and hot red pepper flakes.
• 11 simmer 5 minutes.
• 12 then add shrimp, snow peas and scallions.
• 13 cook until shrimp is curled and pink, 2-3 min.
• 14 (do not overcook or shrimp will be tough) remove from heat and add 2 tblsp.
• 15 lime juice.
• 16 season with salt, adding more if needed.
• 17 ladle into bowls and garnish with cilantro.
• 18 makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.