LEMONGRASS-SCENTED NOODLE SOUP WITH SHRIMP

 

  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • ¼ lb Asian rice noodle (pad Thai noodles)
  • 4 cups chicken stock or broth
  • 2 stalks lemongrass, inner bulbs—very thinly sliced, tops crushed
  • 1 medium garlic clove, thinly sliced
  • Salt and pepper, to taste
  • ¾ lb shrimp, peeled and deveined
  • 1 cup snow peas, halved crosswise
  • ½ bunch watercress, no stems
  • ¼ cup cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tbsp fresh lime juice

Directions

  • Soak the noodles in a large bowl of hot water until pliable, about 15 minutes.
  • Meanwhile, in a large saucepan combine the stock with sliced and crushed lemongrass and the garlic.
  • Cover and simmer over low heat for 20 minutes.
  • Season with salt and pepper and discard the large lemongrass stalks.
  • Bring a large saucepan of water to a boil.
  • Drain the noodles and cook them in the boiling water until tender, about 2 minutes.
  • Drain well and rinse under cool water.
  • Add shrimp, snow peas and watercress to the lemongrass broth and cook until the shrimp are pink and the vegetables are crisp-tender, about 2 minutes.
  • Stir in the cilantro, scallions, lime juice and noodles and cook just until heated through.

Notes

Author Credit: Carl J. Scharle

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