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shrimp in basil lemongrass broth

if you can't find fresh lemongrass, try reconstituting the dried version that is now available in the spice section of the store. or substitute 1 tsp of grated lemon zest for 1 tbs of lemongrass. if you can't find fresh thai basil, use a mix of ordinary mediterranean basil and some fresh mint, which together will nearly approximate the taste of Thai basil.

accompany w/steamed rice, and a salad of light greens sprinkled w/unsprayed edible flower petals, such as nasturtiums. finish w/a plate of sliced pacific fruits, such as pineapple, kiwi, and star fruit.

Ingredients:

1 c canned unsweetened coconut milk

3/4 c dry white wine

1 1/2 tbs thai fish sauce

2 c thinly sliced mix of red, green, and yellow bell peppers

1 tbs finely chopped fresh ginger

2 tbs finely chopped fresh lemongrass (tender parts only)

1 1/4 lb medium shrimp, peeled and deveined

3 tbs chopped fresh thai basil

salt and freshly ground pepper

1 lime, cut into wedges

Directions:

1. In a med. skillet, bring the coconut milk, wine, and fish sauce to a simmer over med. heat. Add the bell peppers, ginger and lemongrass. Reduce the heat to med.-low and simmer until the peppers are crisp-tender, about 3 min. Add the shrimp and basil. Simmer until the shrimp turn pink, 2-3 min. Season to taste w/salt and pepper.

2. Serve the shrimp and broth in shallow soup bowls, garnished w/lime wedges for squeezing into the broth.

Notes:

4 servings. From A Flash in the Pan by Brooke Dojny and Melanie Barnard.

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