Photo: Annabelle Breakey; Styling: Kevin Crafts
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.
