SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER
Steps:
- Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
- Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
- Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
- Ladle into bowls. Garnish with lime.
CHILIED LEMONGRASS SHRIMP SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 2h
Yield Six main courses, eight appetizers
Number Of Ingredients 15
Steps:
- Shell and devein the shrimps, reserving all shells. Cut the shrimps in half lengthwise and refrigerate. Warm the butter in a large soup pot over high heat. Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
- Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end. Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger. Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes. Add the chicken broth and simmer for 1 hour.
- Drain the broth, discarding the solids and reserving the broth. Return the soup pot to medium heat. Add the remaining butter and the mushroom slices. Stir and cook for 5 minutes until the mushrooms begin to soften. Add the broth and simmer for 30 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
- Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup. Simmer for 5 minutes. Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1109 milligrams, Sugar 6 grams, TransFat 0 grams
HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
- Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams
SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
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