THAI LEMONGRASS, MUSHROOM AND SHRIMP SOUP (for four)

2 stalks lemon grass or two 2 x 1 inch strips lemon zest

2 cups chicken stock

2 cups water

two 2×1 inch strips lime zest

1 tablespoon nam pla, or other Asian fish sauce, or soy sauce

1 tablespoon fresh lime juice

1 teaspoon brown sugar

¼ teaspoon ground hot red pepper (cayenne)

½ pound shelled and deveined medium shrimp

½ cup canned straw mushrooms or one 4-ounce can sliced mushrooms

2 scallions, trimmed and thinly sliced

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1.  Discard tough lemon grass tops and outer leaves.  Cut lemon grass into 2 inch lengths and smash with flat side of a chef’s knife.  Set aside.

2.  Bring chicken stock and water to boiling in a large heavy saucepan over moderate heat.  Add lemon grass, lime zest, fish sauce, lime juice, sugar, cayenne, shrimp and mushrooms.  Cook just until shrimp turn pink – 2 to 3 minutes.

3.  Stir in scallions, ladle into heated soup bowls and serve.

from Jean Anderson, American Century Cookbook