Thai Soup With Shrimp and Lemongrass
This invigorating Thai Soup with Shrimp and Lemongrass promises a delightful culinary experience, ideal for the refreshing essence of spring and summer. Originating from our local newspaper’s entertaining section, this dish harmonizes the subtle flavors of lemongrass and lime with the heartiness of shrimp and vegetables, creating a soup that is both aromatic and light. Lemongrass, a staple in Thai cuisine, can typically be found in the produce section of large grocery stores or in specialized Asian markets; it’s best stored in a plastic bag in the refrigerator, where it can remain fresh for up to two weeks.
This recipe not only caters to those looking for a quick and satisfying meal but also embodies the vibrant spirit of Thai cooking. With a cook time of only 20 minutes and a total preparation time of 40 minutes, this dish serves four people, making it a perfect option for a family dinner or a light lunch.
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | stalks lemongrass |
| 2 | limes |
| 4 cups | reduced-sodium chicken broth |
| 1 | red bell pepper, sliced |
| 8 oz | mushrooms, sliced |
| ½ tsp | red pepper flakes |
| 1 lb | large shrimp, peeled and deveined |
| 1 cup | snow peas |
| 1/4 cup | scallions, sliced |
| 1/4 cup | cilantro, chopped |
| ½ tsp | kosher salt |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 205.7 |
| Total Fat | 3.9 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 172.8 mg |
| Sodium | 683.2 mg |
| Total Carbohydrates | 14.3 g |
| Dietary Fiber | 3.2 g |
| Sugars | 4.7 g |
| Protein | 31.1 g |
Instructions
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Prepare the Lemongrass: Start by removing the tough outer layers from the lemongrass stalks and discarding them. Cut off and discard about 1 inch from the woody base of each stalk. Thinly slice the stalks from the base to the leafy top to yield approximately 1/3 cup of sliced lemongrass.
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Lime Preparation: Take one lime and cut it into six slices for garnishing. Juice the remaining lime to yield about 2 tablespoons of fresh lime juice.
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Simmer the Broth: In a large saucepan, pour in the reduced-sodium chicken broth. Add the prepared lemongrass and lime slices to the broth. Bring the mixture to a gentle simmer over medium heat, allowing it to infuse for about 10 minutes.
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Strain the Broth: After simmering, carefully strain the broth to remove the lemongrass and lime slices, discarding them. Return the strained broth to the saucepan and place it back over medium heat.
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Add Vegetables: Incorporate the sliced red bell pepper, mushrooms, and red pepper flakes into the simmering broth. Allow the mixture to simmer for an additional 5 minutes, letting the flavors meld beautifully.
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Cook the Shrimp: Gently add the large shrimp, snow peas, and scallions to the pot. Cook until the shrimp are curled and pink, which should take about 2 to 3 minutes. Be careful not to overcook the shrimp, as this can lead to a tough texture.
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Finish the Soup: Remove the pot from heat and stir in the freshly squeezed lime juice. Taste the soup, adjusting the seasoning with kosher salt as needed to enhance the flavors.
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Serve: Ladle the soup into bowls, garnishing each serving with a generous sprinkle of chopped cilantro for a fresh, herbal finish. This recipe yields six 1-cup servings as a first course or four 1½-cup servings for a light meal.
This Thai Soup with Shrimp and Lemongrass is not just a meal; it’s an experience that brings the vibrant flavors of Thai cuisine into your kitchen. Enjoy the refreshing taste and the warmth of the broth, making it a perfect addition to your spring or summer menu.
