• 3 cups water
  • 2 stalks lemongrass, smashed and cut into 2-inch pieces
  • 6 Kaffir lime leaves
  • 16 medium shrimp, peeled and deveined
  • 16 white button mushrooms, rinsed
  • 2 to 3 tablespoons lime juice
  • 2 to 3 tablespoons Asian fish sauce
  • 1 Thai chile, chopped
  • 2 tablespoons cilantro, chopped
  • 2 scallions, cleaned and sliced on a bias


Bring water, lemongrass and lime leaves to a boil. Let simmer for 10 minutes. Add shrimp and mushrooms and cook until shrimp are cooked-through and pink. Season with fish sauce, lime juice and chile to taste. Garnish with cilantro and scallion. Serve with steamed jasmine rice.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Lemongrass Broth with Shrimp and Mushroom