South East Asian Shrimp Stock

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 1/2 cup cooked shrimp
• 1 inch fresh ginger, sliced finely
• 1 garlic clove, sliced finely
• 1/4 teaspoon dried chili
• 2 teaspoons vegetable oil
• 2 scallions, chopped
• 1 lime, zested and juiced
• 2 cups low sodium chicken broth
• 1 -2 teaspoon fish sauce
• 2 tablespoons cilantro, chopped
• 1/4 cup rice, jasmine of basmati
• 3/4 cup cold water
• 1 teaspoon rice vinegar

Recipe

• 1 for the stock:.
• 2 fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. put the shrimp in and stir until they have been warmed through. note: if you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
• 3 pour in the lime juice, fish sauce and the stock. bring this to a simmer, add the scallions.
• 4 serve in bowls with the cilantro sprinkled on top.
• 5 for the rice:.
• 6 bring 3/4 cup of water to the boil, add 1/4 cup of rice. bring the heat down to a simmer.
• 7 cook for 15-20 minutes, or until all the water is absorbed. mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.