Shrimp And Lemongrass Soup

1. 1

   Cut off the white part of the lemongrass stems, reserving tops. Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.

2. 2

   Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink. Add lime juice, scallions, bean sprouts, carrots and daikon.

3. 3

   Stir well and season well. Serve with a mint garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.