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Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
75
calories
Calories
15 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
8 dried Tongu mushrooms (or shiitake mushrooms)
12 raw King prawns (with shell)
2 dried Chile peppers
2 stalks Lemongrass
3 kaffir lime leaves
750 milliliters Chicken stock
2 tablespoons Thai Fish soup
2 tablespoons Lemon juice
Salt
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Preparation steps

1

Soak the mushrooms in warm water for 30 minutes.

2

Shell the shrimp, leaving the tail. Clean the shrimp intestine, rinse and pat dry. 

3

Finely crush the chile peppers in a mortar and pestle. For lemongrass, trim both ends and peel outer layers before slicing into 3 cm (approximately 1 inch) long pieces. Tear the lime leaves into pieces.

4

Boil chicken broth with chili pepper, lemongrass and lime leaves and simmer over low heat for 5 minutes.

5

Drain the mushrooms. Place the shrimp and mushrooms in the broth and simmer briefly. Take the pan off the heat and let the shrimp cook for 3 to 4 minutes in the broth. Season the broth with fish sauce, lemon juice and salt to taste. Serve immediately.