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Thu's Lemon Grass Soup

From Chef Paul Prudhomme
/ Source: TODAY

Makes about five cups


Seasoning mix

  • 1 tablespoon Chef Paul Prudhomme’s Seafood Magic®
  • 1 teaspoon ground dried ancho chile peppers
  • 2 tablespoons unsalted butter
  • 4 tablespoons lemon juice
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons lime juice
  • 1 medium stalk lemon grass, cut in diagonal slices
  • 3 tablespoons Chef Paul’s Fish Sauce (see recipe below)
  • 4 cups chicken stock
  • 2 teaspoons minced fresh garlic
  • 1/2 pound peeled shrimp
  • 2 teaspoons minced fresh serrano chile peppers
  • 1 tablespoon lightly packed chopped parsley

DIRECTIONSCombine the seasoning mix ingredients in a small bowl.

Melt the butter in a 4-quart pot over high heat. As soon as the butter begins to sizzle, add the mushrooms, lemon grass, garlic, serranos and the seasoning mix. Cook, stirring frequently, and when the mixture begins to stick — about 2 minutes — add the lemon juice, lime juice, and fish sauce. Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan and is thick. Add the chicken stock, cover, and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, remove from the heat and serve immediately.

Chef Paul’s Fish Sauce


  • 2 garlic cloves, smashed
  • 1 chopped small fresh serrano or other variety chile pepper
  • 1 tablespoon sugar
  • Juice of 1 lime
  • 1 cup shrimp stock
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chopped dried shrimp

Combine all the ingredients and refrigerate for at least one hour, preferably four, and serve at room temperature. Refrigerate any leftover sauce.