3 C. fish or chicken stock

1 Spanish onion thinly sliced

1 tsp. minced ginger

2 stalks lemongrass, chopped

Pinch crushed hot red pepper flakes

1 bunch scallion minced

1 red pepper julienne

1/2 C. broccoli florets

1 lb sea shrimp

 

In a small soup pot, brown the onions and ginger, add the stock and lemongrass, pepper flakes, and soy sauce. Bring to a boil, then lower flame very low, cover, and let steep 30 minutes. Strain the broth, reserve the liquid, and discard the cooked lemongrass broth. Place the broth in another small sauce pot, add the remaining ingredients, and simmer for 5 minutes. Ladle into 4 bowls, and serve immediately. Garnish with a piece of lemongrass.