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Hot Thai Soup with Shrimp

soups, shrimp

1 stalk lemongrass
5 cups water
1 can (10 oz) chicken stock
2 tablespoons lime juice
8 thin slices gingerroot
2 tablespoons lemon juice
1 tablespoon Asian chili paste
1 tablespoon fish sauce
3 cups mushrooms; sliced
1/2 pound raw shrimp; peeled, deveined
1 cup snow pea pods; trimmed
1 green or red chili; sliced

Trim lemongrass; cut into 2-inch lengths and crush with meat pounder. In large saucepan, combine lemongrass, water, stock, lime juice and ginger. Bring to boil; boil for 5 minutes. Reduce heat to low; stir in lemon juice, chili paste and fish sauce. Simmer for 2 minutes. Add mushrooms and shrimp; cook for 2 to 3 minutes or until shrimp is barely firm. Add snow peas and green chili; cook for 1 minute longer or until snow peas are bright green.

Contributor: Canadian Living Magazine (January, 1997)

Yield: 4 servings

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