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Vietnamese Lemongrass Shrimp and Daikon Broth
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 6 cups low-sodium chicken broth
  • 1 pound large shrimp, peeled and deveined
  • 1 medium daikon radish, peeled and sliced into thin rounds
  • 3 stalks lemongrass, bruised and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions
 

  • Heat the chicken broth in a large pot over medium heat. Add the bruised lemongrass pieces, minced garlic, and grated ginger. Simmer for 10 minutes to build flavor in the broth.
  • Add the sliced daikon to the pot. Continue simmering for 8 minutes until the daikon softens slightly.
  • Stir in the shrimp and cook for 3 to 4 minutes until they turn pink and opaque. Remove the pot from the heat.
  • Stir in the fish sauce and lime juice. Ladle the soup into bowls and top with chopped cilantro and sliced green onions.

Notes

Bruise the lemongrass well with the back of a knife before adding it so the flavor releases fully into the broth. The daikon will soften but still hold its shape, giving the soup a light crunch in each bite. Leftovers keep in the fridge for two days and reheat gently on the stove without overcooking the shrimp.
Course: Soup
Cuisine: Vietnamese
Equipment: Large pot, Cutting board, Knife