Ingredients
3/4
pound uncooked large shrimp
6
14 1/2-ounce cans low-salt chicken broth
1
cup finely chopped carrot
1/3
cup thinly sliced fresh lemongrass
3
tbsp finely chopped fresh ginger
1
1/2 tbsp finely chopped fresh basil
1
1/2 tbsp finely chopped fresh mint
1
1/2 tbsp finely chopped cilantro
1
small serrano chili, stemmed, thinly sliced into rounds
1
1/2 tsp fresh lime juice
Directions
1.
Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
2.
Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
3.
Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
4.
Ladle into bowls. Garnish with lime.
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