- In a large pot heat broth over medium-high heat. Meanwhile, remove dried outer leaves from lemongrass stalks. Cut 3 pieces 2 inches long from the bottom of each stalk. Discard the upper two-thirds of stalks.
- Add lemongrass pieces, ginger, chiles and lime zest to pot; bring to boiling. Reduce heat to medium-low; simmer 10 minutes. Strain broth; return broth to the pot.
- Add lime juice, fish sauce (if desired), coconut milk and mushrooms; simmer 5 minutes. Add shrimp; simmer 3 to 4 minutes or until shrimp are pink and cooked through. Ladle soup into 4 warmed soup bowls, sprinkle with cilantro, and serve.
View all nutritional information
Calories 106, Calories Fat 41, Total Fat 4g, Saturated Fat 3g, Cholesterol 71mg, Sodium 404mg, Carbohydrate 4g, Protein 10g
|Calories (fat) extra||39|
|Total Fat (extra)||7|
|Saturated Fat (extra)||15|
|Vitamin A (extra)||2|
|Vitamin C (extra)||4|