How to make it

  • Cook the rice as directed, and reserve. Ready the garnishes and set aside.
  • Prepare the broth by bringing 4 cups of water to a boil with the shrimp shells, then adding the lemongrass stalks and removing from heat. After a minute, strain out the shells and stalks.
  • When ready to serve, add the mushrooms, lime juice and grated peel, minced lemongrass heart, and tomato to the broth. Bring to a boil, then reduce to medium and simmer for about 5 minutes. Add the shrimp and simmer for 2 more minutes. Pour into a tureen. Stir in the garnishes. Take to the table and serve at once, passing the rice and chili sauce separately.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    great post..five
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    " It was excellent "
    cuzpat ate it and said...
    Sound good!!
    Was this review helpful? Yes Flag

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