Spiced Shrimp Soup

Ingredients

• 4 stalks fresh lemongrass, tough outer leaves discarded, ends trimmed
• 1 pound shrimp, shells removed and set aside
• 6 cups water
• 1/4 cup cilantro roots, well rinsed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-inch cube fresh ginger, cut into fine strips
• 1/4 cup Asian fish sauce
• 1/4 cup fresh lime juice
• 1 small red or green Thai chili or serrano, stemmed, seeded, and sliced thinly
• 2 tablespoons cilantro leaves, chopped
• 1 red chili, thinly sliced, optional

Directions

1. Chop 3 lemongrass stalks into 1-inch pieces, then give each piece a good whack with the broad side of a sturdy knife. Put them in a medium-sized saucepan with the shrimp shells, water, cilantro roots, salt, and pepper. Set the pan over high heat and let it come to a boil, then drop the heat to low and let it simmer uncovered for 20 minutes. Pour the broth through a fine sieve into a large bowl, toss the solids, and return the broth to the saucepan.
2. Slice the last lemongrass stalk thinly and add it to the broth with the ginger. Raise the heat to high. As soon as the broth begins to simmer, lower the heat and cook for 5 minutes.
3. Add the shrimp and cook just until they feel firm, 30 seconds to 1 minute. Stir in the fish sauce and lime juice, then add the sliced chili. Taste, and add more salt and pepper if it needs it.
4. Ladle the soup out with fresh cilantro and red chilies, if using.