Shrimp and Lemon Grass Soup Recipe

(Sup Tom Xao Lan)

This dish can become a light main course if you serve it with rice.

Ingredients : Serves 4

375 g

3 stalks

1.5 liters

1

475 g

6 pieces

1

185 g

3

2

4 tablespoons

1/4

1/4

1 sprig

Raw shrimps

Lemon grass

Water

Tomato, quartered and deseeded

Can straw mushrooms, drained

Kaffir lime leaves

Spring onion (scallions)

Bean sprouts

Limes, squeezed and juiced

Small red chilies, finely sliced

Nuoc cham sauce

Salt

Pepper

Coriander (cilantro) leave, for garnishing

• Peel and de-vein the shrimps and set aside the shells.

• 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 coriander leaves.