Sunday mornings we go to Jungles and we like to wander through the Asian vegetables and daydream. GAE has asked me a number of times to do something with lemongrass.
Maybe a kicked up version of the soup below. I would add a small lobster, more heat and substitute the chicken stock with a shrimp/lobster stock.
Servings: 4
1 pound medium shrimp, peeled and deveined, tails left on and shells reserved
4 1/2 cups unsalted homemade chicken stock
3 lemongrass stalks
4 kaffir lime leaves, or 2 strips of lime zest, julienned
One (5-ounce) can straw mushrooms, drained
1 small tomato, sliced into small wedges
3 tablespoons fish sauce
3 tablespoons lime juice
1/2 serrano chile, or more to taste, thinly sliced into rings
Freshly ground black pepper
Cilantro sprigs for garnish
Put the shrimp shells and the chicken broth in a medium saucepan and boil for 5 minutes. Strain the broth and put it back in the pan.
Use only the bottom 6 inches of the lemongrass; chop off the green tops and the bulbous ends. Cut the stalks into 2-inch lengths and bruise them with the side of a wide knife, so that they remain intact but are somewhat flattened and release their fragrance.
Add the lemongrass, lime leaves, straw mushrooms, and tomato to the stock and simmer for 5 minutes.
Combine the fish sauce, lime juice, chile, and pepper in a small bowl and stir to mix. You can do this much up to an hour in advance; just turn the heat off and cover the pot on the stove.
Five minutes before you want to serve, heat the stock over medium-high heat; when it's hot, add the shrimp. As soon as they become pink and curl, 30 seconds to a minute, they are done. Quickly add the fish sauce mixture and stir to mix. Pour into a tureen and garnish with the cilantro sprigs. Serve at once.
<font color="#000002" size="1">[ September 28, 2004 03:02 PM: Message edited by: travelinman ]</font>
