Shrimp and Lemongrass Soup

antipastisoupstartersnackappetizerantipastohor d'oeuvre
Shrimp and Lemongrass Soup

Shrimp and Lemongrass Soup is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. One serving contains 135 calories, 11g of protein, and 3g of fat. This recipe serves 4. For $2.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. It will be a hit at your Autumn event. This recipe from Foodista requires shrimp, lemongrass stems, carrot, and mint. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 76%, this dish is good. Similar recipes include Shrimp and Lemongrass Soup, Shrimp and Lemongrass Soup, and Shrimp and Lemongrass Soup.

Ingredients

name
Image of shrimp shrimp (6 jumbos)
Image of lemongrass stems lemongrass stems (2)
Image of scallion scallion (1)
Image of bean sprouts bean sprouts (104 milliliters)
Image of juice of lime juice of lime (1)
Image of carrot carrot (1)
Image of daikon daikon (0.5)
Image of chicken stock chicken stock (960 milliliters)
Image of mint mint (4 servings)

Steps

  1. 1 Cut off the white part of the lemongrass stems, reserving tops.
  2. 2 Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
  3. 3 Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
  4. 4 Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
  5. 5 Add lime juice, scallions, bean sprouts, carrots and daikon.
  6. 6 Stir well and season well.
  7. 7 Serve with a mint garnish.
View original recipe on Foodista