Thai Lemon Grass Soup
From: Sue, California, USA
Servings: 4 to 6
IngredientsPreparation
  • 10 cups [2.5 L] chicken broth
  • 2 small hot fresh peppers, seeded and cut into large pieces
  • 6 green onions, minced
  • 1/3 cup [80 mL] chopped coriander leaves
  • 5 sprigs lemon grass, minced [meaty part only]
  • 1 tablespoon [15 mL] Asian fish sauce
  • 2 tablespoons [30 mL] lemon juice
  • 1/2 pound [227 g] frozen shrimps, thawed
  • 2 ounces [60 g] uncooked rice vermicelli noodles
  • Salt and pepper, to taste
  • Into a large casserole, bring chicken broth to a boil.
  • Add hot pepper pieces; simmer for 10 minutes and throw away hot pepper pieces.
  • Mix in onions, coriander leaves, minced lemon grass, Asian fish sauce and lemon juice.
  • Leave to simmer for 30 minutes.
  • Add shrimps and reheat for 2 minutes.
  • Add rice vermicelli noodles and cook for 3 minutes.
  • Salt, pepper and serve immediately.