Photo of Shrimp and Vegetable Soup with Lemongrass and Lime by WW

Shrimp and Vegetable Soup with Lemongrass and Lime

0 - 1
PersonalPoints™ per serving
Total Time
48 min
30 min
18 min
We recommend using a mix of exotic mushrooms but you can swap in button mushrooms if that’s all you have.


Sesame oil

1 tsp(s)

Uncooked onion(s)

1 large, thinly sliced

Fresh mushroom(s)

8 oz, mixed exotic (shiitake, oyster, cremini), sliced

Minced garlic

1 tbsp(s)

Minced ginger

1 tbsp(s)

Lemon grass

1 tbsp(s), minced, or lemongrass paste

Sambal oelek

2 tsp(s)

Sweet red pepper(s)

2 large, chopped

Fat-free reduced sodium chicken broth

4 cup(s)


2 cup(s)

Canned water chestnut(s)

8 oz, sliced, rinsed, drained, sliced in half

Uncooked bok choy

2 cup(s), thinly sliced

Uncooked shrimp

1 pound(s), medium-size, peeled, deveined (36-40 shrimp per lb)

Soy sauce

1 tbsp(s)

Fresh lime juice

2 tbsp(s)

Asian fish sauce

2 tbsp(s)

Uncooked scallion(s)

½ cup(s), thinly sliced


2 tbsp(s), chopped (for garnish)

Fresh lime(s)

1 item(s), cut into 8 wedges


  1. 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.
  2. 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.
  3. Stir in soy sauce, lime juice and fish sauce; serve garnished with scallion, cilantro and lime wedges.


Serving size: 1 c