Lemon grass soup

Name: Lemon grass soup
Yield: 4
Ingredients: Coriander leaves for garnish; ½ Fresh green chili pepper, freed from seeds and cut into thin slices; ½ Fresh red chili pepper, freed from seeds and cut into thin slices; ½ tsp Crushed Palm sugar; 1 tbsp Fish sauce; 175-225 g Large fresh shrimp (China shrimp); 2 Thick stalks lemon grass, finely chopped; 2 tbsp Vegetable oil; 3 Kaffir lime leaves, chopped; 3 tbsp Lime juice; 6 ¼ dl Light fish stock/fish broth

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Lemon grass soup

		Coriander leaves for garnish
½		Fresh green chili pepper, freed from seeds and cut into thin slices
½		Fresh red chili pepper, freed from seeds and cut into thin slices
½	tsp	Crushed Palm sugar
1	tbsp	Fish sauce
175-225	g	Large fresh shrimp (China shrimp)
2		Thick stalks lemon grass, finely chopped
2	tbsp	Vegetable oil
3		Kaffir lime leaves, chopped
3	tbsp	Lime juice
6 ¼	dl	Light fish stock/fish broth

Instructions for Lemon grass soup

To prepare the Lemon grass soup recipe, please follow these instructions:

Arrow the prawns, and remove the dark vein on the back. Save the prawns.

Warm the oil in a wok, shrimp shells came in and FRY, stirring occasionally, until they have skiftetfarve. Pipe Foundation in, bring to the boil, and simmer 20 minutes. SI Fund, and pour it back in the wok, boxes of shells. Add lemon grass, lime juice, fish sauce, lime leaves, chili pepper and sugar. Let it simmer for 2 minutes.

Add the shrimp and keep it just below the boiling point in 2-3 minutes, to the prawns are cooked. Server in warm bowls adorned with coriander leaves.

Lemon grass soup

Ingredients for Lemon grass soup

Instructions for Lemon grass soup

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