Shrimp Broth with Lemongrass, Chili and Ginger Recipe

Shrimp Broth with Lemongrass, Chili and Ginger Recipe

  • 3/4 pound uncooked large shrimp
  • 6 14 1/2-ounce cans low-salt chicken broth
  • 1 cup finely chopped carrot
  • 1/3 cup thinly sliced fresh lemongrass
  • 3 tablespoons finely chopped fresh ginger
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons finely chopped fresh basil
  • 1 1/2 tablespoons finely chopped fresh mint
  • 1 1/2 tablespoons finely chopped cilantro
  • 1 small serrano chili, stemmed, thinly sliced into rounds
  • 1 1/2 teaspoons fresh lime juice
  • 6 thin lime slices
  1. Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
  2. Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
  3. Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
  4. Ladle into bowls. Garnish with lime.
Recipe of the Day|