Shrimp Lo-Mein in Thai Lemongrass Broth With Fresh Vegetables


  • 10 jumbo shrimp
  • 1 portabello mushrooms, sliced thin
  • 1/2 cup fresh vegetable blend, julienne of zucchini, squash, carrots and red onion
  • 1 bunch fresh cilantro (garnish-leave whole)

Udon Salad:

  • 1/4 cup snow peas
  • 1 T pickled ginger, chopped fine
  • 2 T fresh basil chopped fine
  • 1/4 cup teriyaki sauce
  • 1/4 fresh mango, diced small
  • 1 cup udon noodles

Broth (5 qt. yield):

  • 1/4 cup olive oil
  • 2 yellow onions, roughly chopped
  • 1/2 lb. fresh ginger
  • 1 cup fresh garlic (whole)
  • 3 serrano peppers, sliced thin
  • 2 bunches lemongrass, cut into small segments
  • 1/2 cup sake or plum wine
  • 1/2 cup lime juice
  • 3/4 cup honey
  • 5 qts. chicken stock
  • 3 cans coconut milk
  • 3 T kosher salt
  • 1 bunch cilantro, fresh and roughly chopped
  • 1.5 cups slurre (3/4 cup cornstarch, 3/4 cup cold water-mix together)


Salad: Combine all ingredients and mix thoroughly. Cool in refrigerator until ready to use.

Broth: Heat the oil and sauté the first 5 ingredients over medium-high heat for 8-10 minutes until the onions get caramelized. Deglaze the pan with sake then add lime juice, chicken stock and honey. Add the fresh cilantro on top of your mixture to allow the cilantro to steep while you simmer the broth for 30-35 minutes. Add the coconut milk and bring back to a simmer for 5-10 minutes. Season with the salt and add the slurre to thicken slightly and simmer for 1 minute. Strain the mixture, leaving only the broth.

Plating: Saute the shrimp for 2-3 minutes, then add the vegetables and sauté for 1-2 more minutes. Add 2-8 ounce ladles of broth and simmer for 2-3 minutes then in a bowl add the salad in the center and pour the shrimp and vegetable broth over your noodles. Garnish with cilantro.