Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
  1. 1 stalk lemongrass
  2. 6 slices gingerroot
  3. 1 lime
  4. 5 medium garlic cloves.
  5. 2 small red chilies
  6. 4 cups shrimp bisque
  7. 6 ounces tomatoes, cut into chunks
  8. 4 ounces white mushrooms, sliced
  9. 25 medium raw shrimp, peeled and de-viened with tails on
  10. 2 tablespoons cilantro
  1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Bruise the chilies, cut them in half, scoop out and discard the seeds. Slice the garlic very thinly.
  2. Bring the shrimp bisque to boil.
  3. Add lemongrass, ginger, garlic, tomatoes, mushrooms, and squeeze out 1/4 of the lime into the bisque.
  4. Boil 10 minutes.
  5. Add shrimp.
  6. Cook for 2-3 minutes until shrimp turns pink.
  7. Add remaining lime to taste or serve as a garnish.
  8. Garnish with cilantro and serve immediately.

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