Ingredients: 6 raw jumbo shrimp, peeled and deviened, peels reserved,2 lemongrass stems,1 scallion, thinly sliced,1 c. bean sprouts,1 lime, juiced,1 carrot, peeled and julienned,1/2 daikon, peeled and julienned,4 c. chicken stock,Mint, for garnish
Instructions:
- Cut off the white part of the lemongrass stems, reserving tops.
- Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
- Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
- Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
- Add lime juice, scallions, bean sprouts, carrots and daikon.
- Stir well and season well.
- Serve with a mint garnish.
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