Shrimp & Veggie Lemongrass Soup

 

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5 from 2 votes

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. 
Course: Soup
Cuisine: American
Servings: 8
Calories: 114kcal

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

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

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 13g | Fat: 1g | Cholesterol: 142mg | Sodium: 1298mg | Potassium: 372mg | Fiber: 2g | Sugar: 3g | Vitamin A: 19.9% | Vitamin C: 63.7% | Calcium: 10.3% | Iron: 12.1%

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