Shrimp and Lime Soup

Remove top half of lemongrass. Rinse lower half of lemongrass and cut diagonally into thin slices. Rinse chile pepper, cut in half lengthwise, remove seeds and cut into thin rings.

In a pot, boil chicken broth with lemongrass and chile pepper, reduce heat and simmer for 10 minutes over medium heat. Rinse two limes in hot water, pat dry and cut into thin slices. Squeeze juice from remaining lime. Rinse shrimp, pat dry and set aside.

Add sugar, fish sauce, rice vinegar, orange juice and 3 tablespoons lime juice to the pot, mix and season with salt, pepper and Tabasco sauce. Add shrimp to the pot and simmer for 5 minutes.