Multi-flavored and delightful, this pungent Lemongrass Thai Soup is sure to impress. Don't let the amount of ingredients intimidate you, it all comes together fairly quick. Grilling the Shrimp instead of boiling adds an extra level of goodness. Serve alone for a satisfying light meal.
6 cups low sodium vegetable broth
1 tablespoon low sodium soy sauce
1 stalk lemongrass sliced large
2 slices fresh ginger (about 1" thick)
1 leek, washed and sliced
A pinch of red chili flakes
1 1b shrimp, deveined (reserve a handful of shells for broth)
1 tablespoon vegetable oil
2 cloves garlic minced
One tablespoon red wine or rice vinegar
2 teaspoons sugar
8 ounces mushrooms, slivered
1 small or baby bok choy, slivered
1 scallion, sliced thin
A dash of sesame oil
1/2 pound of thai noodles or thin spaghetti cooked
Fresh cilantro, minced (for garnish)
Lime Wedges (for garnish)
Preheat the broiler or grill
1. Pour vegetable broth in a large saucepan with the soy sauce, lemongrass, ginger, leek and shrimp shells, bring to a boil. Continue to boil on low for approximately 20 minutes. ( Reminder: In a separate pot start to boil water and prepare noodles according to package directions.)
2. Strain the broth and discard the solids.
3. Return the broth to the saucepan with the vinegar and sugar, bring to a boil. Add the mushrooms, bok choy and scallions. After two minutes, reduce the heat and add the sesame oil.
4. In the meantime, toss the shrimp with oil, seasoned salt and garlic. Broil or grill for 2 minutes. (Slightly underdone is okay- the heat of the broth will continue to heat the shrimp)
5. Arrange the grilled shrimp in the center of serving bowl, surround with noodles, pour in the broth and sprinkle with cilantro.
Serve with lime wedges.