"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemongrass Soup with Shrimp Recipe

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This recipe for Lemongrass Soup with Shrimp, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 pound shrimp
1 shallot, finely chopped
3 cloves garlic, pressed
3 stalks lemongrass, bottom third only, cut into 1/4-inch pieces
1/2 pound white mushrooms, sliced thinly
1 pint [2 cups] chicken stock [or canned chicken broth]
2 tablespoons fish sauce
3 limes, juice only
Dash cayenne pepper
1 package oriental noodles (optional)

Directions:
Directions:
Peel shrimp, reserving shells. Place shrimp in cold, heavily salted water. Sauté shallots and garlic in one tablespoon oil or butter until lightly browned. Add chicken stock, lemongrass and shrimp shells. Bring to a boil and simmer 20 minutes. Strain through colander to remove shells, etc., and return to pan. Add mushrooms, fish sauce and lime juice. Season with salt and pepper. Cook noodles and add to stock. Add shrimp and cook until pink (about 3 minutes).

Number Of Servings:
Number Of Servings:
Serves 2
Personal Notes:
Personal Notes:
I use rice or soba noodles.

***looking for alternate recipe***

 

 

 

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