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Lemongrass Broth with Shrimp and Mushroom
Ingredients:- 3 cups water
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 6 Kaffir lime leaves
- 16 medium shrimp, peeled and deveined
- 16 white button mushrooms, rinsed
- 2 to 3 tablespoons lime juice
- 2 to 3 tablespoons Asian fish sauce
- 1 Thai chile, chopped
- 2 tablespoons cilantro, chopped
- 2 scallions, cleaned and sliced on a bias
To prepare: Bring water, lemongrass and lime leaves to a boil. Let simmer for 10 minutes. Add shrimp and mushrooms and cook until shrimp are cooked-through and pink. Season with fish sauce, lime juice and chile to taste. Garnish with cilantro and scallion. Serve with steamed jasmine rice.
RELATED STORIES:
Lemongrass -- Aromatic herb adds delicate lemony perfume to food
April 26, 2000
RELATED SITES:
Jean-Georges Vongerichten
starchefs.com: Jean-Georges Vongerichten
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