30-Minute Shrimp and Lemongrass Broth

Name: 30-Minute Shrimp and Lemongrass Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) shrimp heads, rinsed, rinsed thoroughly under cold water, excess moisture patted dry; 5 cups (1200 ml) water; 3 stalks (150 g) fresh lemongrass stalks, white and pale green parts only, crushed lightly with the side of a knife; 3 oz (85 g) fresh galangal, sliced into thin coins (no need to peel); 1 whole (150 g) yellow onion, medium, halved, skin left on; 2 oz (55 g) fresh ginger, sliced into coins (no need to peel); 4 cloves (20 g) garlic cloves, smashed with the side of a knife, skin left on; 2 whole (3 g) star anise pods; 1 whole (3 g) cinnamon stick, broken in half; 1½ tbsp (22 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice, freshly squeezed; ½ tsp (2½ ml) white pepper (optional); to taste sea salt

From the MyKitchenBank Kitchen

A fragrant, deeply flavored Vietnamese broth made by simmering shrimp heads with aromatic lemongrass, galangal, and spices. Ready in 30 minutes, this broth is the perfect base for noodle soups, seafood stews, or sipped on its own. The briny sweetness of shrimp combines with the citrus notes of lemongrass for a bright, complex flavor.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 cups (950 ml) broth, 4 servings

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Ingredients

4 servings

1½ lb (680 g) shrimp heads, rinsed, rinsed thoroughly under cold water, excess moisture patted dry
5 cups (1200 ml) water
3 stalks (150 g) fresh lemongrass stalks, white and pale green parts only, crushed lightly with the side of a knife
3 oz (85 g) fresh galangal, sliced into thin coins (no need to peel)
1 whole (150 g) yellow onion, medium, halved, skin left on
2 oz (55 g) fresh ginger, sliced into coins (no need to peel)
4 cloves (20 g) garlic cloves, smashed with the side of a knife, skin left on
2 whole (3 g) star anise pods
1 whole (3 g) cinnamon stick, broken in half
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) fresh lime juice, freshly squeezed
½ tsp (2.5 ml) white pepper (optional)
to taste sea salt

Equipment (4)

Large pot (4-quart or larger)
Fine-mesh strainer or colander
Chef's knife
Cutting board

Steps

Before you start

Ask your fishmonger for shrimp heads or save them when shelling fresh shrimp
Rinse shrimp heads well under cold water to remove any debris
Have all aromatics prepped and ready before you start cooking

1
Char the aromatics
- Heat a large 4-quart pot over medium-high heat without any oil.
- Add the halved onion, cut-side down, and cook for 3–4 minutes until the cut surface chars lightly.
- Add the smashed garlic cloves and cook for another minute until fragrant.
- Remove from heat.
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Ready when: Onion surface is charred and golden, garlic is fragrant
Tip: Charring adds depth and sweetness to the broth without using oil
2
Add shrimp heads and water
- Return the pot to medium-high heat and add the rinsed shrimp heads.
- Pour in 5 cups (1200 ml) of cold water.
- Bring to a boil, stirring occasionally, about 5–6 minutes.
- You'll see foam and impurities rise to the surface.
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Ready when: Water is at a rolling boil and foam appears
Tip: Starting with cold water helps the impurities rise to the surface where you can skim them
3
Skim impurities
- Once boiling, use a fine-mesh strainer or slotted spoon to skim away the gray-white foam and impurities that have risen to the surface.
- Skim for 1–2 minutes until the foam subsides and the broth looks relatively clear.
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Ready when: Foam no longer accumulates on the surface
Tip: Removing impurities early gives you a clear, clean-tasting broth
4
Add aromatics and spices
- Reduce heat to medium and add the lemongrass, galangal, ginger, star anise, and cinnamon stick to the pot.
- Stir to combine.
- Maintain a gentle, steady simmer where small bubbles occasionally break the surface—not a rolling boil.
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Ready when: Aromatics are submerged and broth is simmering gently
Tip: Keep the heat moderate to avoid cloudy broth; a gentle simmer extracts flavor without agitation
5
Simmer and extract flavor
- Simmer uncovered for 12–15 minutes.
- The broth will gradually turn pale pink and develop a sweet, aromatic shrimp and lemongrass fragrance.
- Resist the urge to crush the shrimp heads—just let them simmer gently.
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Ready when: Broth is pale pink and has a rich, sweet shrimp aroma
Tip: Don't stir constantly; let the broth sit so flavors meld undisturbed
6
Season the broth
- Add the fish sauce (1.5 tbsp or 22 ml) and white pepper if using.
- Stir well.
- Taste the broth and adjust seasoning: add more fish sauce if you want more umami depth, or a pinch of sea salt if it needs brightness.
- The broth should taste savory, aromatic, and balanced—never fishy or overwhelming.
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Ready when: Broth is well-seasoned and balanced
Tip: Add fish sauce gradually and taste; it intensifies as the broth cools, so don't oversalt
7
Finish with lime
- Remove from heat and stir in the fresh lime juice (2 tbsp or 30 ml).
- The acidity will brighten all the flavors and add final complexity.
- Taste once more and adjust seasoning if needed.
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Ready when: Lime juice is fully incorporated and broth smells bright and aromatic
Tip: Add lime juice off the heat to preserve its fresh, volatile aromatics
8
Strain the broth
- Pour the broth through a fine-mesh strainer into a clean pot or bowl, discarding the solids (shrimp heads, aromatics, and spices).
- Press gently on the solids with the back of a spoon to extract any remaining liquid, but don't force it or you'll cloud the broth.
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Ready when: All liquid has been strained and only solids remain in the strainer
Tip: A fine-mesh strainer gives you a clear, refined broth; cheesecloth is optional but helps for extra clarity

Good to know

Tips

Save shrimp heads and shells when you peel fresh shrimp—freeze them in a zip-top bag and use for broth whenever you're ready
For an extra light, refined broth, line your strainer with damp cheesecloth before pouring; this catches fine particles
This broth is perfect as a base for pho, bun mang cau (crab and asparagus noodle soup), or as a sipping broth with fresh herbs and rice noodles
Crush the lemongrass lightly but don't shred it into tiny pieces; larger pieces are easier to remove and don't cloud the broth

Make ahead

Make the broth up to 3 days ahead, strain it completely, and store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat just before serving. The flavor actually deepens after a day as aromatics continue to infuse. You can also freeze it for up to 2 months in ice cube trays or freezer bags for portioning.

Storage & reheating

Room temperature: up to 2 hours (only if covered). Refrigerator: 3–4 days in an airtight container. Freezer: up to 2 months in freezer bags or ice cube trays. Reheat gently on the stovetop over medium heat until steaming; do not boil rapidly, as this can make the broth cloudy.

Substitutions

fresh lemongrass stalks → 2 tbsp (30 ml) fresh lemon juice or zest of 2 lemons added at the end, plus 1 tbsp dried lemongrass steeped with the aromatics. Fresh lemongrass gives the most authentic flavor, but lemon is a reasonable substitute if you can't find it
fresh galangal → Additional 1 oz (28 g) fresh ginger for a warmer, less peppery profile. Galangal has a unique peppery, piney flavor; ginger is milder but still aromatic
fish sauce → 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) miso paste mixed with a little water. Fish sauce is essential for authentic flavor, but these add umami depth if you don't have it
star anise pods → 1 whole clove and ¼ tsp fennel seeds or ⅛ tsp anise extract added near the end. Star anise adds a subtle licorice note; omit entirely if you dislike anise flavor