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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
Ingredients
  • 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
Instructions
  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.

Nutrition Facts
Shrimp & Veggie Lemongrass Soup
Amount Per Serving
Calories 114 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 142mg 47%
Sodium 1298mg 54%
Potassium 372mg 11%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 13g 26%
Vitamin A 19.9%
Vitamin C 63.7%
Calcium 10.3%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.

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