Shrimp and Lemongrass Soup
13Likes
71.26643371582031Score
45Min
4Serve
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.
0.1kCalorieskal
15Carbogram
3Fatgram
1Cut off the white part of the lemongrass stems, reserving tops.
2Cut 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.
3Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
4Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
5Add lime juice, scallions, bean sprouts, carrots and daikon.
6Stir well and season well.
7Serve with a mint garnish.
