Lemongrass Soup with Rock Shrimp

Pairs Well With

    White Rhone Blend


  • 2 stalks lemongrass cut into 2-inch chunks and split down middle
  • 2 oz garlic chopped
  • 1 small onion chopped
  • 64 oz unsalted chicken stock
  • 1 cup dry white wine Carol Shelton's Coquille blanc
  • 6 oz heavy cream
  • 2 oz shrimp base (optional, or you can use boullion or clam juice)
  • 1-2 T. cornstarch as needed, mixed with a few tablespoons of cold water
  • 6 oz rock shrimp rinsed and picked over for shell pieces


  1. Start to sauté the cut-up lemongrass with the chopped garlic and chopped onion.
  2. When it is golden brown, add the wine and reduce by half.
  3. Next, incorporate the chicken stock and let it simmer for 1 hour.
  4. Remove from heat and strain thru a chinois or strainer lined with cheesecloth to get clear liquid only.
  5. Place liquid back on the stove and bring to a light boil.
  6. Add the cream and shrimp base, mix well, and then add cornstarch (mixed in cold water) as needed to gain consistency desired.
  7. Cook on medium low for 10 minutes longer, stirring often.
  8. Flash-sauté the rock shrimp at the last minute prior to serving—put 6-7 of them in each bowl, then pour hot soup over them.
  9. If needed, you can add a splash of wine prior to serving.


Serves 8