Photo of Shrimp & vegetable soup with lemongrass & lime by WW

Shrimp & vegetable soup with lemongrass & lime

Total Time
48 min
30 min
18 min
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.


Sesame oil

1 tsp

Uncooked onion

1 large, thinly sliced


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

Jarred minced garlic

1 Tbsp

Minced ginger

1 Tbsp


1 Tbsp, minced, or lemongrass paste

Sambal oelek

2 tsp

Red bell pepper

2 large, chopped

Fat free chicken broth

4 cup(s)


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


½ cup(s), chopped, thinly sliced


2 Tbsp, chopped (for garnish)


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 to 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 to 5 minutes.
  3. Stir in soy sauce, lime juice, and fish sauce; serve garnished with scallions, cilantro, and lime wedges.
  4. Serving size: 1 cup