Shrimp and Lemongrass Soup
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 71.24
- Health score: 16.00
- Weight Watcher points: 3.00
Summary
Shrimp and Lemongrass Soup is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. One serving contains 135 calories, 11g of protein, and 3g of fat. This recipe serves 4. For $2.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. It will be a hit at your Autumn event. This recipe from Foodista requires shrimp, lemongrass stems, carrot, and mint. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 76%, this dish is good. Similar recipes include Shrimp and Lemongrass Soup, Shrimp and Lemongrass Soup, and Shrimp and Lemongrass Soup.
Ingredients
shrimp6 jumbo
lemongrass stems2
scallion1
bean sprouts1 c
juice of lime1
carrot1
daikon0.5
chicken stock4 c
mint4 servings
Instructions
Step 1
Cut off the white part of the lemongrass stems, reserving tops.
Step 2
Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
Step 3
Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
Step 4
Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
Step 5
Add lime juice, scallions, bean sprouts, carrots and daikon.
Step 6
Stir well and season well.
Step 7
Serve with a mint garnish.
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, whole 30, pescatarian
Occasions: fall, winter