Lemongrass Soup

From: najork@cs.uiuc.edu
Date: Thu, 16 Sep 1993 15:24:11 GMT
Cross Indexed Soup, Thai

Here's a lemongrass soup recipe that I improvised because my husband
and I love Thai food but we don't have any Thai restaurants in town.

8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (I would use about 6)

Bring the broth to a simmer. Add cruched red pepper and shrimp.
simmer for 5 min. Add lemongrass and simmer for another 5 min.
Add the rest of the ingredients and simmer a few minutes more.
Be careful not to over cook or the vegitables will lose their
color and will get limp.

amyl

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.