cookware
- deep cooking pot
1 | Pour stock into a deep cooking pot and bring to a boil. |
2 | Add the lemongrass tea and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. |
3 | Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes. |
4 | Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump. |
5 | Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. |
6 | Remove the tea bags at this point. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more tablespoon), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice. |
7 | Serve in bowls with fresh coriander sprinkled over it. ENJOY! |
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