Friday, December 2, 2016

Lemongrass & Cherry Tomato Broth with Shiitake Mushrooms & Prawns Recipe

Now and then when I'm cooking a meal for myself or others being alone in the kitchen with only a counter top clustered with ingredients, a tranquil feeling settles over me. I adore the job of preparing vegetables, the sound of the blade on the cutting board, the aroma of garlic or fresh herbs or lemon zest tickling my nose. When only I'm in the kitchen, there's nothing that distracts me from these gratifying times alone.

It is cold outside and I wanted to prepare and cook something to keep everyone warm.  This dish is not only delicious but thanks to the broth it gave me that cozy homey feeling I crave for so much. It reminded me when I was a child and I used to come back from school and my Mum would have dinner ready waiting for us. This broth warmed me up and warmed my heart with nice memories.



Prep Time: 30 mins
Cook Time: 30 mins

Ingredients:
Drizzle of vegetable oil
onion, finely chopped
garlic cloves
2 lemongrass stalks, outer layers removed and finely sliced
80 g cherry tomatoes
600 ml boiling water
4 tsp soy sauce
shiitake mushrooms, sliced
10-15 tiger prawns
2 tbsp fresh chives, chopped
fresh coriander, to garnish

1. Heat the oil in a pan and add the chopped onion and fry for 2-3 minutes.

2. Add the sliced lemongrass, half of the tomatoes and all of the boiling water. Reduce the heat and simmer for 10 minutes.

3. Add the soy sauce, mushrooms, remaining cherry tomatoes and simmer for three minutes. Add the prawns to warm them, for a minute or so.

4. Stir in the chopped chives and pour into 2 serving bowls. Garnish with chopped coriander.

Serves: 2