Shrimp lemongrass soup
A delicious gluten-free, dairy-free, whole 30, and pescatarian Shrimp and Lemongrass Soup, perfect for Autumn events. This recipe is rich in vitamins and minerals, and takes around 45 minutes to make. It's a flavorful dish that will satisfy 13 people.
Ingredients
shrimp - get them
6 jumbo
lemongrass
2
green onions
1
fresh bean sprouts
104 ml
lime juice
1
carrots
1
daikon
0.5
chicken stock
960 ml
fresh mint
4 servings
Method
- Cut off the white part of the lemongrass stems, reserving tops.
- 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.
- Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
- Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
- Add lime juice, scallions, bean sprouts, carrots and daikon.
- Stir well and season well.
- Serve with a mint garnish.
Nutrition:
Carbs
15 g
Fat
3 g
Protein
11 g
Share recipe:
Beef pot pies with irish cheddar crust
45 min
719 Calories
6 serving
Baked eggs bacon spinach fettuccine nests
45 min
556 Calories
3 serving
