Hot & Sour Shrimp Soup

• 2 lemongrass stalks
• 6 cups reduced sodium chicken broth
• 1-2 serrano chilies halved lengthwise
• 1 shallot sliced
• 2 slices fresh ginger, crushed
• 1 small zucchini cut in 1/2 " die
• 4 button mushrooms quartered
• 1 red jalapeno chili, thinly sliced
• 3/4 lb small (50/lb) raw shrimp, peeled and deveined
• 1 tbs fish sauce
• 1 tbs white vinegar
• 1/4 cup cilantro
• 2 tbs fresh dill, coarsely chopped

1. Trim green tips from lemongrass and peel tough outer layer. Mash stalks with meat mallet, then tie each stalk in a knot. Put in a small pot, add chicken broth, Serrano chili, shallot, and ginger, bring to a boil, reduce heat and simmer 10 minutes
2. Remove lemongrass, ginger and Serrano chili from pot and discard. Add zucchini, mushrooms, jalapeno chili and shrimp. Turn off heat and let steep until shrimp is cooked through, about 2 minutes
3. Stir in fish sauce, I tbsp vinegar, cilantro and dill. More vinegar to taste, if you like. Serve hot

lemongrass stalks, chicken broth, serrano chilies, shallot, ginger, zucchini, mushrooms, red jalapeno chili, shrimp, fish sauce, white vinegar, ubc, dill

Taken from www.epicurious.com/recipes/member/views/hot-sour-shrimp-soup-52824151 (may not work)