Shrimp and Lemongrass Soup
Shrimp and Lemongrass Soup is a soup that serves 4. One serving contains 123 calories, 9g of protein, and 3g of fat. For $1.68 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. This recipe from Foodista requires raw shrimp, juice of lime, scallion, and chicken stock. From preparation to the plate, this recipe takes around 45 minutes. A few people made this recipe, and 13 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is good. Similar recipes include Shrimp and Lemongrass Soup, Shrimp and Lemongrass Soup, and Shrimp and Lemongrass Soup.
Servings: 4
Ingredients:
6 raw jumbo shrimp, peeled and deviened, peels reserved
2 lemongrass stems
1 scallion, thinly sliced
1 c. bean sprouts
1 lime, juiced
1 carrot, peeled and julienned
1/2 daikon, peeled and julienned
4 c. chicken stock
Mint, for garnish
Equipment:
pot
knife
Cooking instruction summary:
Cut off the white part of the lemongrass stems, reserving tops. Cut 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. Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink. Add lime juice, scallions, bean sprouts, carrots and daikon. Stir well and season well. Serve with a mint garnish.
Step by step:
1. Cut off the white part of the lemongrass stems, reserving tops.
2. Cut 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.
3. Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
4. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
5. Add lime juice, scallions, bean sprouts, carrots and daikon.
6. Stir well and season well.
7. Serve with a mint garnish.
Nutrition Information:
covered percent of daily need
