Shrimp and Vegetable Soup with Lemongrass and Lime
1 large, thinly sliced
8 oz, mixed exotic (shiitake, oyster, cremini), sliced
1 tbsp(s), minced, or lemongrass paste
Sweet red pepper(s)
2 large, chopped
Fat-free reduced sodium chicken broth
Canned water chestnut(s)
8 oz, sliced, rinsed, drained, sliced in half
Uncooked bok choy
2 cup(s), thinly sliced
1 pound(s), medium-size, peeled, deveined (36-40 shrimp per lb)
Fresh lime juice
Asian fish sauce
½ cup(s), thinly sliced
2 tbsp(s), chopped (for garnish)
1 item(s), cut into 8 wedges
- Heat oil in a large nonstick soup pot over medium-high heat. Add onion and mushrooms; cook, stirring frequently, until beginning to soften, 3-5 minutes. Add garlic, ginger, lemongrass and sambal oelek; cook, stirring a few times, 1 minute.
- Add red pepper, broth, water and water chestnuts; increase heat to high and bring to a boil. Reduce heat to medium-low; bring to a simmer. Add bok choy and shrimp; cook until shrimp are pink and cooked through, 4-5 minutes.
- Stir in soy sauce, lime juice and fish sauce; serve garnished with scallion, cilantro and lime wedges.