Thai Shrimp Soup

Looking for recipes for your bok choy? Try this one out!

2 lemon grass stalks

2 baby bok choy bundles

3 cups broccoli florets

2 cans (13.5 oz) coconut milk

few drops of fish sauce

1 pound shrimp (shells, tails, veins removed)

black pepper to taste

1. To prepare the lemongrass, cut the stalks into 2 inch pieces and bruise the lemongrass by bending it as much as possible (this will help release the lemongrass flavor).

2. Add the veggies and the lemongrass pieces to a large soup pot, pour in the coconut milk and bring to a simmer.

3. Add the fish sauce and stir. Simmer for 5 minutes.

4. Add the shrimp and cook for about 4-6 more minutes or until the shrimp flesh turns white.

5. Season with black pepper and serve in bowls.

Tomatillos

Two ideas for tomatillos. Firstly, have a look at this Roasted Tomatillo Salsa Verde I posted last year or check out the Tomatillo Guacamole below!

TOMATILLO GUACAMOLE
MAKESABOUT 3 CUPS
ACTIVE TIME:15 MIN START TO FINISH:15 MIN
ADAPTED FROM ROBERTO SANTIBAÑEZ, ROSA MEXICANO, NEW YORK CITY
SEPTEMBER 2007
Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.
1 1/2 teaspoons minced fresh serrano chiles, including seeds, or to taste
1 1/2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried
1 large garlic clove, minced
1 tablespoon fresh lime juice, or to taste
3 (8-oz) firm-ripe avocados
6 oz small fresh tomatillos (about 6), husked, rinsed, and finely chopped
1/3 cup minced white onion
Stir together chiles, epazote, garlic, lime juice, and 1 teaspoon salt in a bowl, mashing slightly with a fork. Halve and pit avocados, then scoop flesh into chile mixture. Stir in tomatillos and onion, mashing avocado coarsely with fork.