John Myers
Lemongrass Ginger Soup
The perfect lemongrass ginger soup recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 2 Shallots
- 30 g Ginger
- 1 Chilli pepper
- 200 g Shiitake mushrooms fresh
- 3 Lemongrass stick
- 3 tbsp Sesame oil
- 1,5 liter Chicken broth
- 2 Limes
- 0,5 tsp Curry paste
- 500 g Fresh prawns
- 2 tbsp Coriander leaves
- 2 tsp Sugar
- For the lemongrass-ginger soup, peel the garlic, shallots and ginger and cut into small cubes. Core the chilli pepper, cut into fine strips, clean the mushrooms and cut into slices. Cut fine strips from one lemongrass stalk, pound the other two flat at the bottom.
- Sauté the garlic, shallots and ginger in sesame oil, add sugar, chilli and curry paste, top up with the stock and add lemongrass and lime juice. Let it boil once. It is best to let it steep overnight.
- The next day, simmer again for 20 minutes, pass through a sieve, heat again and briefly heat the mushrooms and prawns in the soup. Put the coriander in the soup bowl, top up with the soup.
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