Shrimp and Lemongrass Soup

Shrimp and Lemongrass Soup

Soups & Stews Snacks Appetizers Gluten Free Dairy Free Chicken Stovetop
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27 min prep 18 min cook 4 servings

Ingredients

  • 6 jumbo Shrimp
  • 2 Lemongrass stems
  • 1 Scallion
  • 1 cup Bean sprouts
  • 1 Juice of lime
  • 1 Carrot
  • 1/2 Daikon
  • 4 cups Chicken stock
  • 4 servings Mint

Directions

  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.

More Details

Source

Spoonacular

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