4 C. low-sodium chicken broth

2 to 3 lemongrass stalks, cut into 2-inch lengths

2 Serrano chiles seeded and chopped (see head note)

1 Tbs. Thai or Korean roasted chile paste (optional)

1/2 lb. medium shrimp, shelled and deveined

1 C. drained canned straw mushrooms (any fresh mushrooms may be substituted)

Juice of half a lime

Chopped fresh cilantro for serving

 

Finely chop half of the ginger. To a large pot, add the chopped ginger, the remaining chunk of ginger, the chicken broth, lemongrass and chiles. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes. Add the chile paste if using, the shrimp and the mushrooms to the pot. Simmer until shrimp are firm and cooked through, 1 to 2 minutes. Remove from heat and stir in the lime juice. Discard the large pieces of lemongrass, ginger and chiles (if you opted not to chop them). Ladle into bowls and sprinkle with cilantro.

 

 

Yield:

Calories:

Fat:

Fiber: