How to make
Ingredients
- 400 gLarge raw shrimp, thawed
- 3Stalks lemongrass, tough outer leaves removed
- 3 tbsp (45 mL)PC®Cold-Pressed Liquid Coconut Oil
- 1 pkg (900 mL)PC®Organics Chicken Broth
- 2Long red hot chili peppers, roughly chopped with seeds
- 2Shallots, sliced
- 1/3 cup (75 mL)Shiitake mushrooms, torn (caps and stems)
- 10Sprigs coriander, stems included
- 2 tbsp (25 mL)Fish sauce
- 2Stalks lemongrass, tough outer leaves removed
- 3 tbsp (45 mL)Thinly sliced long red hot chili pepper (with seeds)
- 1 tsp (5 mL)Packed light brown sugar
- 2 tbsp (25 mL)Fresh lime juice
How to make
- Step 1Peel shrimp, saving shells. Cover shrimp and chill until needed. Place 3 stalks lemongrass on cutting board; bruise aggressively with back of knife then roughly chop.
- Step 2Heat 1 tbsp (15 mL) of the oil in pot over medium-high heat; add reserved shrimp shells and cook for 1 to 2 minutes, stirring constantly, or until shells are bright pink. Pour in chicken broth and 4 cups (1 L) water. Stir in chopped lemongrass, chopped chilies, shallots and mushrooms. Bring to a simmer, then reduce heat to medium-low; cook uncovered for 12 minutes. Stir in half each of the coriander and the fish sauce; simmer for 8 minutes. Remove from heat; let stand 5 minutes. Strain through fine sieve into clean pot and discard solids.
- Step 3Place 2 stalks lemongrass on cutting board; bruise aggressively with back of knife. Roughly chop and add to finished broth. Add sliced chilies and brown sugar. Bring to a simmer over medium heat. Stir in reserved shrimp and remaining coriander; cook uncovered for 2 to 3 minutes or until shrimp is bright pink and just cooked through.
- Step 4Stir in lime juice and remaining fish sauce. Divide among eight serving bowls; drizzle evenly with remaining 2 tbsp (25 mL) oil. Serve immediately. If desired, garnish with sliced chili, coriander sprigs and lime wedges.
