Anzeige
River Snail Soup with Lemongrass and Galangal
More recipes: Chinese recipes · Asian soups · All Asian recipes
River Snail Soup with Lemongrass and Galangal
Laura Chen
4
30 minutes
120 minutes
200
Chinese
Soup
Luoshan tang is a river snail soup from the Chinese province of Guangxi. You let the snails simmer for 90 minutes in a broth with lemongrass, makrut lime leaves and galangal, and fish sauce, chili and garlic make it savory and hot. With rice noodles, it becomes a filling meal.
Ingredients
- 500 g fresh river snails
- 1 liter water
- 2 stalks lemongrass, cut into pieces
- 5 makrut lime leaves
- 3 slices galangal
- 1 bunch cilantro, chopped
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 red chili peppers, chopped
- 1 garlic clove, chopped
- Salt to taste
Instructions
- Wash the snails thoroughly and soak them overnight in clear water to remove impurities.
- Bring the water to a boil in a large pot. Add the lemongrass, makrut lime leaves and galangal and simmer for 20 minutes.
- Add the snails and simmer for another 90 minutes, until the snails are tender.
- Add the fish sauce, sugar, chili peppers and garlic and season the soup with salt.
- Simmer for another 10 minutes.
- Take the soup off the heat and garnish with fresh cilantro.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese recipes · Asian soups · All Asian recipes