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Ginger Lime Shrimp Soup Recipe

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This recipe for Ginger Lime Shrimp Soup, by , is from Our Family "Yummies" with a nice long title!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Missy Clark
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12c chicken stock
1/3c fresh ginger finely chopped
1/3c fresh lime juice
2 tbsp soy sauce
2 4" pieces lemon grass, smashed and chopped
1 tsbp vegetable oil
8oz small shitake mushrooms stems removed
1 bundle grass noodles
1 1/2c carrots julienned
4 scallions cut into 1/2" slices
2lbs medium to large shrimp, shelled, cleaned and cooked
1 1/2c snow pea pods, cut into 1" pieces

Directions:
Directions:
Combine chicken broth, ginger, lime juice, soy sauce and crushed lemon grass in 5 qt pan and bring to a boil. Remove from heat. Cover the pan and allow the broth to steep for 1 hour. While the broth is steeping, heat a skillet over medium high heat. Add the oil and soute the mushrooms until they are tender. Remove from the heat and set aside. Strain the broth through a fine mesh sleve and return it to the pan. Place the noodles in a heat proof bowl and cover them with hot water. Soak the noodles for 5-10min until soft. Drain. Either leave noodles long, or snip with scissors to desired length. Return to burner. Over medium heat bring the broth to a simmer. Add the carrots and scallions and cook for 5 minutes until the carrots are tender. Add the shrimp and cook for 1 minute until hot. Add the snow peas and mushrooms and noodles and cook for an additional few minutes to heat through. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min

 

 

 

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