Adopted from Sunday Soup by Betty Rosbottom

  • 3 lemongrass stalks
  • 2 limes
  • 4 cups chicken broth
  • 8 ounces thinly sliced mushrooms
  • 1 large red bell pepper
  • 1/2 teaspoon red pepper flakes
  • 1 pound large uncooked shrimp
  • 1 cup snow peas
  • 2 green onions
  • 1 teaspoon kosher salt
  • 3 tablespoons chopped fresh cilantro

1. Remove the tough outer layers from the lemongrass stalks and discard them. Cut off and discard about 1 inch of the woody base from each stalk. Starting at the base and cutting up to where the leaves begin to branch, thinly slice stalks crosswise to yield 1/3 cup.

2. Cut 6 thin slices from one of the limes and set aside without juicing. Juice remaining limes to yield 2 tablespoons.

3. In a large saucepan, combine chicken broth, sliced lemon grass, and lime slices. Bring mixture to a simmer over medium heat for 10 minutes. Strain stock, discarding lemongrass and limes.

4. Return the strained stock to saucepan set over medium heat. Thinly slice mushrooms and add with the red bell pepper and pepper flakes. Simmer for 5 minutes. Trim ends of snow peas, and cut diagonal into 1/2 inch-thick slices. Add snow peas, and green onions. Cook until shrimp are curled and pink, 2 minutes. Do not over cook the shrimp.

5. Remove from heat and stir in 2 tablespoons of lime juice. Season with 1 teaspoon of salt.

6. Serve and garnish with cilantro.

Yields 4 servings.

Prep time: 20 minutes. Total time: 35 minutes.