Oriental stock

Name: oriental stock
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 stem lemongrass lemongrass; 1 pot poultry feast 380 ml; 2 cm fresh ginger root in coarse paste; 2 tablespoons fish sauce; 50 g snow peas cleaned up; 2 bunch onions in slanted rings; 100 g Dutch shrimps; 100 g cocktail shrimp; 1 Red pepper in slanted rings

A tasty recipe. The starter contains the following ingredients: fish, lemongrass (sereh), poultry fat (380 ml), fresh ginger root (in coarse slices), fish sauce, snow peas (cleaned), spring onions (in slanted rings), Dutch shrimps, cocktail shrimp and red pepper ( in oblique rings).

Ingredients

Directions

Cut the lemongrass stalk in half lengthwise.
Bring the fondue with an equal amount of water, lemongrass, ginger and fish sauce to the boil and let it cook gently with the lid on the pan for 10 minutes.
Cut the snow peas into a diamond shape.
Cook the white of the spring onions and the snow peas for 2-3 minutes with the stock and heat the last minute the shrimps.
Bring the soup extra to taste with fish sauce.
Before serving, remove the lemongrass and ginger from the stock and sprinkle the red pepper over it and the green of the spring onion..