Shrimp & Veggie Lemongrass Soup

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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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


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