Vietnamese Shrimp Soup
I made this today for my Supper Club which meets once a month. This month we had an Asian themed lunch. I used tiger prawns, which were delicious but almost too large. Medium sized shrimp should be perfect. The picture shows my friend Brennan’s salad rolls which were delicious.
- 1 lb. shrimp, unpeeled
- 1 6-8 inch piece of lemongrass
- 2 pieces of fresh ginger, peeled, about one inch long
- 4 C. chicken stock
- 1 Thai chili pepper, crushed
- 1 T. fresh lime juice
- 1 T. fish sauce
- 4 oz. Napa cabbage, shredded
Peel the shrimp and put their shells in a saucepan with the lemongrass, ginger, and chicken stock. Simmer for 10 minutes. Strain and return the liquid to the saucepan. Add the lime juice, chili, and fish sauce. At this point you can keep the broth warm until you are ready to eat. Toss the shrimp in the broth and simmer for just 4-5 minutes. Divide the cabbage into bowls and ladle the soup right on top of it. Serve immediately.