South East Asian Shrimp Stock

• For the Stock
• cooked shrimp↗1⁄2 cup
• fresh ginger1 inch
• garlic clove↗1
• dried chili↗1⁄4 teaspoon
• vegetable oil↗2 teaspoons
• scallions↗2

  chopped

• lime↗1

  zested and juiced

• low sodium chicken broth↗2 cups
• fish sauce↗1 -2 teaspoon
• cilantro↗2 tablespoons

  chopped

• For the Rice
• white rice, jasmine of basmati↗1⁄4 cup
• cold water3⁄4 cup
• rice vinegar↗1 teaspoon

Step-by-step instructions

1. 1

   For the Stock:.

2. 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. 3

   Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.

4. 4

   Serve in bowls with the cilantro sprinkled on top.

5. 5

   For the Rice:.

6. 6

   Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.

7. 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.