Shrimp Soup with Lemongrass
Spicy and aromatic, the shrimp soup with lemongrass from Spoonsparrow is here – try this simple recipe now.
Ingredients
- 8 dried shiitake mushrooms
- 12 raw jumbo shrimp (with shell)
- 2 dried chili peppers
- 2 stalks lemongrass
- 3 kaffir lime leaves
- 750 ml chicken stock (store‑bought or homemade)
- 2 tbsp Thai fish sauce
- 2 tbsp lemon juice
- Salt
Instructions
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1.
Soak the mushrooms in lukewarm water for 30 minutes.
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2.
Remove shrimp from shells, leaving tails on. Lightly slit the back and remove the vein. Rinse shrimp and pat dry.
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3.
Crush chili peppers finely in a mortar (the seeds are especially hot; cut the peppers open and remove seeds if desired). Cut lemongrass into 3 cm pieces. Tear kaffir lime leaves into small strips to release their aroma, do not cut them.
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4.
Bring chicken stock with chilies, lemongrass, and lime leaves to a boil, then simmer gently for 5 minutes.
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5.
Drain the mushrooms. Add shrimp and mushrooms to the broth and bring to a quick boil. Remove from heat and let shrimp steep in the broth for 3–4 minutes. Season the broth with fish sauce, lemon juice, and salt. Serve the lemongrass shrimp soup.
