Shrimp & vegetable soup with lemongrass & lime
2
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(s)
1 large
Fresh mushroom(s)
8 oz
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Lemongrass
1 Tbsp
Sambal oelek
2 tsp
Red bell pepper(s)
2 large
Fat free chicken broth
4 cup(s)
Water
2 cup(s)
Canned water chestnut(s)
8 oz
Uncooked bok choy
2 cup(s)
Uncooked shrimp
1 pound(s)
Low sodium soy sauce
1 Tbsp
Fresh lime juice
2 Tbsp
Fish sauce
2 Tbsp
Uncooked scallion(s)
0.5 cup(s)
Cilantro
2 Tbsp
Lime
1 item(s)
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 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.