Ingredients for Thai Soup With Shrimp And Lemon Grass
- Lemongrass
- Limes
- Reduced Sodium Chicken Broth
- 1/2 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- Red Pepper Flakes
- Large Shrimp
- 1 cup snow peas, trimmed
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro, for garnish
- Kosher Salt
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How to Make Thai Soup With Shrimp And Lemon Grass
- Remove tough outer layers from lemongrass stalks and discard the woody base (about 1 inch from each stalk). Thinly slice the remaining stalks to yield 1/3 cup.
- Cut one lime into 6 slices and juice the remaining lime to yield 2 tablespoons.
- In a large saucepan, combine chicken broth, sliced lemongrass, and lime slices.
- Bring to a simmer over medium heat and cook for 10 minutes.
- Strain the broth, discarding the lemongrass and lime slices.
- Return the strained broth to the saucepan and place over medium heat.
- Add the sliced red bell pepper, mushrooms, and red pepper flakes.
- Simmer for 5 minutes.
- Add the shrimp, snow peas, and scallions.
- Cook until the shrimp is curled and pink (2-3 minutes).
- Remove from heat and stir in 2 tablespoons of lime juice.
- Season with salt to taste.
- Ladle into bowls and garnish with fresh cilantro.
- Serve immediately. Makes 6 (1-cup) servings as a first course or 3 (1 1/2-cup) servings as a light meal.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
4g
Carbs
4g
