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. 

Servings: 8
Calories: 114 kcal
  • 1 tsp sesame oil
  • 1 large onion thinly sliced
  • 8 oz mixed sliced exotic mushrooms shitake, oyster, cremini – I used prepackaged
  • 1 TB minced garlic
  • 1 TB minced ginger
  • 1 TB lemongrass paste or minced lemongrass
  • 2 tsp 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 TB low sodium soy sauce
  • 2 TB lime juice
  • 2 TB fish sauce
  • ½ cup thinly sliced scallion
  • cilantro leaves & lime wedges for garnish
  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. 

  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. 

  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. 

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

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