Vietnamese Recipes & Cuisines (Soups)
Shrimp and Lemon Grass Soup Recipe
(Sup Tom Xao Lan)
This dish can become a light main course
if you serve it with rice.
Tomato, quartered and deseeded
Can straw mushrooms, drained
Kaffir lime leaves
Spring onion (scallions)
Limes, squeezed and juiced
Small red chilies, finely sliced
Nuoc cham sauce
Coriander (cilantro) leave, for garnishing
Peel and de-vein the shrimps and set aside
Cut off the white part of the lemon grass
stalks, reserving the tops.
Cut the lemon grass into 2.5 cm lengths
and flatten with a cleaver or pestle.
Heat the water into a saucepan, add the
shrimp shells and the lemon grass tops. Bring the water slowly to the
boil, strain and return to the saucepan.
Add the flattened lemon grass, tomato,
straw mushrooms and lime leaves.
Bring back to the boil, then reduce the
heat. Simmer and cook for 5 minutes.
Add the shrimps and when they have changed
color, add the spring onion, bean sprouts, lime juice, chilies, nuoc
cham sauce. Season to taste with salt and pepper.
Give it all a good stir.
Serve in individual bowls, sprinkled with
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