Shrimp and Lemongrass Soup
Ready in : 45 mins
Shrimp and Lemongrass Soup is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. One serving contains 135 calories, 11g of protein, and 3g of fat. This recipe serves 4. For $2.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. It will be a hit at your Autumn event. This recipe from Foodista requires shrimp, lemongrass stems, carrot, and mint. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 76%, this dish is good. Similar recipes include Shrimp and Lemongrass Soup, Shrimp and Lemongrass Soup, and Shrimp and Lemongrass Soup.
Ingredients
shrimp
6 jumbo
lemongrass stems
2
scallion
1
bean sprouts
1 c
juice of lime
1
carrot
1
daikon
0.5
chicken stock
4 c
mint
4 servings
Cooking in Steps
-
1Cut off the white part of the lemongrass stems, reserving tops.
lemon grass
-
2Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
chicken stock
lemon grass
pasta shells
shrimp
pot
knife -
3Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
lemon grass
stock
pot -
4Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
shrimp
stock
-
5Add lime juice, scallions, bean sprouts, carrots and daikon.
bean sprouts
lime juice
green onions
carrot
daikon radish
-
6Stir well and season well.
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7Serve with a mint garnish.
mint
