INGREDIENTS
2 stalks lemongrass
4 cups chicken stock
3 cloves garlic, minced
6 lime leaves (dried or fresh)
1 cup shitake mushrooms, whole or sliced
1 red pepper, sliced
20 medium or large shrimp, peeled and cleaned
1 handful cherry tomatoes, whole or halved
1 handful sugar snaps
1 can bamboo shoots
1 can coconut milk
1 handful roughly chopped coriander
1 chili, chopped
3 tablespoons fish sauce
Juice of 4 limes
1 tablespoon brown sugar
METHOD
Finely mince the lower third of the lemon grass stalk and leave remainder whole
Pour the chicken stock into a deep pot and turn heat to medium/high
Add lemon grass pulp and stalks and boil for 6 minutes until fragrant
Reduce the heat to simmer and add garlic, chili and lime leaves for another 5 minutes
Add shrimp, red pepper, cherry tomatoes, sugar snaps, bamboo shoots and mushrooms and simmer for 5 minutes until shrimp are pink
Turn down the heat to low and add coconut milk, fish sauce, lime juice, coriander and sugar
Serve in bowls
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