Photo: Annabelle Breakey; Styling: Kevin Crafts 
Total Time
30 Mins
Yield
Serves 4

With its lively dance of flavors, this soup is a spring tonic.

How to Make It

Step 1

Trim green tips from lemongrass and peel off tough outer layer from each. Mash stalks with a meat mallet or rolling pin, then tie each stalk in a knot. Put in a small pot, add chicken broth, serrano chile, shallot, and ginger, and bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes.

Step 2

Remove lemongrass, serrano chile, and ginger from pot and discard. Add zucchini, mushrooms, jalapeño chile, and shrimp. Turn off heat and let steep until shrimp is just cooked through, 2 minutes.

Step 3

Stir in fish sauce, 1 tbsp. vinegar, the cilantro, and dill. Add more vinegar to taste, if you like.

Step 4

Divide among 4 bowls and serve hot.

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