Chicken-and-Shrimp Wonton Soup with Lemongrass Broth
This recipe is chef Paul Liebrandt's interpretation of the classic. "They don't use a huge amount of lemongrass in traditional Hong Kong cooking; it's a Southeast Asian ingredient," he says. "But it adds great aroma and it's a nice twist."Slideshow:Asian Soups
2013年12月
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Credit: © Chris Court
Recipe Summary test
Ingredients
Directions
Make Ahead
The wontons can be refrigerated for 8 hours. The broth can be refrigerated for 3 days or frozen for 1 month.
Notes
Black cardamom and Sichuan peppercorns are available atpenzeys.com.