Shrimp and Lemongrass Soup

Shrimp and Lemongrass Soup might be a good recipe to expand your hor d'oeuvre collection. For $1.68 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 123 calories, 9g of protein, and 3g of fat per serving. This recipe serves 4. Head to the store and pick up bean sprouts, lemongrass, scallion, and a few other things to make it today. It is brought to you by spoonacular user animallover07. It is perfect for Winter. From preparation to the plate, this recipe takes about 45 minutes. Similar recipes are Shrimp and Lemongrass Soup, Shrimp and Lemongrass Soup, and Shrimp and Lemongrass Soup.

Servings: 4

 

Ingredients:

Equipment:

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