ingredients
1 stalk fresh lemon grass
6 cups chicken broth
1 clove garlic clove, crushed
1 teaspoon lime zest
two tablespoons lime juice
2 teaspoons fish sauce
1/2 teaspoon salt
8 ounces lobster tail meat, chopped
8 ounces enoki mushrooms, trimmed
3 tablespoons sliced eco-friendly onions
two tablespoons chopped cilantro
2 red chili peppers, seeded, finely chopped
lemon grass strips for garnish
directions
Crush the stalk of lemon grass using the dull fringe of a knife and reduce 6-inch strips.
Bring the broth to some boil inside a saucepan. Add some lemon grass, garlic clove, lime zest, lime juice, fish sauce and salt. Simmer for five minutes.
Take away the garlic clove clove and lemon grass. Add some lobster. Prepare for just two minutes or until lobster meat turns pink. Add some mushrooms, eco-friendly onions, two tablespoons cilantro and chili peppers. Prepare for one to two minutes.
Ladle into soup bowls. Garnish with cilantro and lemon grass strips.