Shrimp And Lemongrass Soup

• 6 jumbo shrimp peeled and deviened, peels reserved
• 2 lemongrass stems
• 1 scallion thinly sliced
• 1 cup bean sprouts
• 1 lime juiced
• 1 carrot peeled and julienned
• 1/2 daikon peeled and julienned
• 4 cups chicken stock
• mint for garnish

1. Cut off the white part of the lemongrass stems, reserving tops. Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
2. Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink. Add lime juice, scallions, bean sprouts, carrots and daikon.
3. Stir well and season well. Serve with a mint garnish.

jumbo shrimp, lemongrass stems, scallion, bean sprouts, lime juiced, carrot, chicken stock, mint

Taken from www.yummly.com/recipe/Shrimp-and-Lemongrass-Soup-1669669 (may not work)