Shrimp and Lemongrass Soup

Ingredients

• •6 jumbo shrimp
• •2 lemongrass stems
• •1 scallion
• •1 cup bean sprouts
• •juice of lime
• •1 carrot
• •½ daikon
• •4 cups chicken stock
• •mint

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Method

From foodista.com — read the original

1. 1Cut off the white part of the lemongrass stems, reserving tops.
2. 2Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
3. 3Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
4. 4Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
5. 5Add lime juice, scallions, bean sprouts, carrots and daikon.
6. 6Stir well and season well.
7. 7Serve with a mint garnish.