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River Snail Soup with Lemongrass and Galangal
Luoshan tang, also known as snail soup, is a traditional soup from the Chinese province of Guangxi. It stands out for its distinctive flavor and the use of fresh river snails.
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.
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More recipes: Chinese recipes · Asian soups · All Asian recipes