Shrimp & vegetable soup with lemongrass & lime
0
Points®
Total Time
48 min
Prep
30 min
Cook
18 min
Serves
8
Difficulty
Easy
Make a double-batch of this amazing Thai-inspired soup and stash some in the freezer in pint-size containers for homemade fast-food on busy days or a quick lunch. The broth gets a spicy kick from sambal oelek so adjust the amount to your taste. You can also leave it out and serve with the soup for guests to season their own. We recommend using a mix of exotic mushrooms such as shiitake and oyster, but feel free to swap in button mushrooms if that’s all you have. Serve this in a small cup as a starter or a larger bowl as a main course.
Ingredients
Sesame oil
1 tsp
Uncooked onion
1 large, thinly sliced
Mushrooms
8 oz, mixed exotic (shiitake, oyster, cremini), sliced
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Lemongrass
1 Tbsp, minced, or lemongrass paste
Sambal oelek
2 tsp
Red bell pepper
2 large, chopped
Fat free chicken broth
4 cup(s)
Water
2 cup(s)
Canned water chestnuts
8 oz, rinsed, drained, sliced in half
Uncooked bok choy
2 cup(s), shredded, thinly sliced
Uncooked shrimp
1 pound(s), medium-size, peeled, deveined (36-40 shrimp per lb)
Low sodium soy sauce
1 Tbsp
Fresh lime juice
2 Tbsp
Fish sauce
2 Tbsp
Scallions
½ cup(s), chopped, thinly sliced
Cilantro
2 Tbsp, chopped (for garnish)
Lime
1 item(s), cut into 8 wedges
