Shrimp & Veggie Lemongrass Soup

February 28, 2022

easy

8

This light, tasty shrimp and veggie soup gets its amazing flavor from lemongrass, a traditional Asian herb while a bit of lime brightens it all up.

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Ingredients

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	1 teaspoon sesame oil
	1 large onion thinly sliced
	8 oz mixed sliced exotic mushrooms shitake, oyster, cremini – I used prepackaged
	1 tablespoon minced garlic
	1 tablespoon minced ginger
	1 tablespoon lemongrass paste or minced lemongrass
	2 teaspoons sambal oelek
	2 red bell peppers thinly sliced
	4 cups chicken broth
	8 oz sliced water chestnuts rinsed & drained
	2 cups bok choi thinly sliced
	1 lb medium peeled deveined shrimp
	1 tablespoon low sodium soy sauce
	2 tablespoons lime juice
	2 tablespoons fish sauce
	1/2 cup thinly sliced scallion
	cilantro leaves & lime wedges for garnish

Nutritional Information

114kcal Calories

10g Carbohydrates

13g Protein

1g Fat

142mg Cholesterol

1289mg Sodium

372mg Potassium

2g Fiber

3g Sugar

995IU Vitamin A

52.6mg Vitamin C

103mg Calcium

2.2mg Iron

Directions

1.

Heat sesame oil over medium-high heat in a large nonstick soup pot. Add onion and mushrooms and cook for 3-5 minutes or until beginning to soften.

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2.

Add garlic, ginger, lemongrass, and sambal oelek and cook for 1 minute. Add bell peppers, chicken broth, and water chestnuts. Increase heat to high and bring to a boil.

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3.

Reduce to a simmer and add bok choi and shrimp. Cook for 4-5 minutes or until shrimp are pink and cooked through. Stir in soy sauce, lime juice, and fish sauce.

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4.

Serve garnished with scallion, cilantro leaves, and lime wedges.

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