Stir-fry a batch of ginger snow peas to serve with the soup. Heat 1 1/2 teaspoons dark sesame oil in a large nonstick skillet over medium-high heat. Add 3 cups trimmed snow peas and 1 teaspoon bottled minced fresh ginger to pan; sauté 3 minutes. Stir in 2 tablespoons low-sodium soy sauce and 1/2 teaspoon black pepper. Shrimp chips, available at Asian groceries and in the Asian foods aisle at some supermarkets, are a crunchy way to round out the meal.
6 cups fat-free, less-sodium chicken broth
4 kaffir lime leaves
1 (4-inch) lemongrass stalk, halved and crushed
1/2 habanero chile pepper, minced
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1/2 pound large shrimp, peeled and deveined
1/4 cup fresh lime juice
2 teaspoons fish sauce
1 medium tomato, cut into wedges
2 green onions, thinly sliced (about 1/2 cup)
1 cup light coconut milk
2 tablespoons chopped fresh cilantro
How to Make It
Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil. Cook 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.
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I read the previous reviews - thanks to everyone who wrote a review - and opted to use the whole can of light coconut milk and added some thin rice noodles. I also used half a serrano chile instead of the habanero. It was warm, not hot. Could do the whole chile next time. I really think the secret is to use fresh lemon grass and lime leaves which you can easily find at any asian market. Changes for next time: some minced garlic and a couple of drops of coconut extract.
This was fantastically yummy. I omitted the kaffir lime leaves, which are hard to find, subbed bean sprouts for the mushrooms (they're expensive and my fiance's not a huge fan), and added cellophane noodles to the broth along with the shrimp. I'm also terrified of habaneros, so we just added sriracha tableside, like you do with pho. Make this dish though...it was easy, delicious, and very waistline friendly, even with the noodles.
Light & spicy. Made as is except realized we had no green onions so substituted some red onions. Good, & would make again. For the poster who said it wasn't spicy, we've found that peppers can really vary & have sometimes encountered mild ones that were supposed to be spicy. This soup was definitely spicy so am guessing it might have been a problem with the odd mild pepper.
Extremely good, as good as restaurant, and survives personal variations. Fresh lemongrass essential; lime rind strips good sub for kaffir leaves. Best with double the shrimp, and a whole can (14 oz) of lite coconut milk. Can sub 2 good-size serranos for the habanero. Also, very good with 4 oz whole-wheat angel hair pasta, cooked separately, then added at end. So low-cal, you can eat as much as you want....
I really enjoyed this. Changes: tofu instead of shrimp (cheaper), dried lemongrass instead of fresh, and lime peel instead of kaffir lime leaves. I agree with the other reviewers that there's not enough coconut - I would definitely make this again and double the coconut milk. But I liked the tomatoes. I thought it was a tasty recipe that with more coconut milk, would be stellar. Also, the accompanying sugar snap peas are delicious.
It was very good, but a little on the 'brothy' side. I followed the suggestion of using lime peel, as I couldn't find kaffir lime leaves. I also used 1 lb of shrimp and omitted the tomatoes as my daughter doesn't like them. I served the suggested snow peas on the side, with the addition of some canned baby corn. I also served with white rice.
We had some leftovers, so my husband combined the soup, vegetables and rice together...very good...hmmm...maybe any idea for the future.
I'd make it again, with a few tweaks.