Monday, February 21, 2011

Shrimp Lemon Grass Soup

I was craving for a bowl of hot and spicy Tom Yum soup today.  It is so warm and comforting, perfect for a cold winter night.

Shrimp Lemon Grass Soup 
Serve 2 people
Prep time 5 mins
Cooking time 10 mins

- 2 stalks of lemon grass (peel off the green part and finely slice the tender part)
- 8 raw shrimps
- 2 slices of ginger
- 2 Shitake mushroom, sliced
- 1/3 lb of watercress (you can also use bok choy or spinach)
- 1-2 green chili pepper, sliced
- 2 cherry tomatoes, halved
- 1 tbsp of fish sauce
- 1 tsp korean chili paste
- 1 tsp of salt
- 1 tbsp chopped scallion
- Freshly squeezed lime juice (from half a lime)

- Boil 4 cups of water, add lemon grass, ginger and fish sauce. Cook till boil, add the shrimp and cook for 2 mins.
- Add in mushroom and chili paste, simmer for 3 mins.
- Add in watercress, tomatoes and chili pepper, cook on high heat for 1 min.
- Add salt and scallion, lime juice. 

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