Shrimp and Vegetable Soup with Lemongrass and Lime

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Total Time
48 min
Prep
30 min
Cook
18 min
Serves
8
Difficulty
Easy
We recommend using a mix of exotic mushrooms but you can swap in button mushrooms if that’s all you have.

Ingredients

sesame oil

1 tsp

uncooked onion(s)

1 large, thinly sliced

fresh mushroom(s)

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

minced garlic

1 Tbsp

minced ginger

1 Tbsp

lemon grass

1 Tbsp, minced, or lemongrass paste

sambal oelek

2 tsp

sweet red pepper(s)

2 large, chopped

fat free chicken broth

4 cup(s)

water

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)

low sodium soy sauce

1 Tbsp

fresh lime juice

2 Tbsp

fish sauce

2 Tbsp

uncooked scallion(s)

½ cup(s), thinly sliced

cilantro

2 Tbsp, chopped (for garnish)

fresh lime(s)

1 item(s), cut into 8 wedges

Instructions

  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.
  4. Serving size: 1 c

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