Shrimp and Lemongrass Soup
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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 jumbo shrimp
- 2 lemongrass stems
- 1 scallion
- 1 c bean sprouts
- 1 juice of lime
- 1 carrot
- 0.5 daikon
- 4 c chicken stock
- 4 servings mint
Instructions
- 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.