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Thai Shrimp Soup

Ingredients

• 12 ounces fresh or frozen peeled and deveined shrimp
• 1 14-ounce can reduced-sodium chicken broth
• 2 3/4 cups water
• 2 lemongrass stalks (white part only), cut into 1/2-inch-thick slices
• 2 jalapeno peppers, halved lengthwise and seeded
• 1 cup stemmed and sliced shiitake and/or button mushrooms or 1/2 of a 15-ounce can whole straw mushrooms, drained
• 1 cup chopped red sweet pepper
• 1 cup sliced carrot
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar or white wine vinegar
• 2 teaspoons packed brown sugar
• 2 teaspoons bottled fish sauce
• 1/4 cup slivered basil

Directions

1. Thaw shrimp, if frozen.
2. Rinse shrimp and pat dry.
3. In a saucepan combine broth and the water.
4. Bring to boiling.
5. Add lemongrass and chile peppers.
6. Return to boiling, reduce heat and simmer, covered, for 10 minutes.
7. Remove lemongrass and chile peppers.
8. Discard.
9. Stir remaining ingredients except basil into liquid in saucepan.
10. Simmer, covered, for 10 to 15 minutes.
11. Add shrimp and cook, covered, for 2 to 4 minutes.
12. Sprinkle each serving with basil.

Attribution