Shrimp and Lemongrass Soup

5 steps · 45 min total

1. 01

   Infuse the Stock

   Cut the white part of the lemongrass stems from the tops, then slice the white parts into inch-long pieces. Flatten these pieces with the side of a knife to release their aroma. Bring the chicken stock to a boil in a large stockpot, then add the flattened lemongrass and shrimp shells. Simmer for 2 minutes, then remove from the heat and let it sit to infuse.
2. 02

   Strain and Prep Lemongrass

   Strain the infused stock, discarding the solids, and return the clear liquid to the stockpot.

   Take the reserved tops of the lemongrass stems, slice them, and finely chop them.