Shrimp & Vegetable Soup with Lemongrass & Lime
0
Points®
Temps total: 48 min • Préparation: 30 min • Cuisson: 18 min • Portions: 8 • Difficulté: Facile
We recommend using a mix of exotic mushrooms but you can swap in button mushrooms if that’s all you have.
Ingrédients
Sesame oil
1 tsp(s)
Onion
1 large, thinly sliced
Mushrooms
8 oz, mixed exotic (shiitake, oyster, cremini), sliced
Minced garlic
1 tbsp(s)
Minced ginger
1 tbsp(s)
Lemon grass
1 tbsp(s), minced, or lemongrass paste
Sambal oelek
2 tsp(s)
Red bell pepper
2 large, chopped
Fat-free reduced sodium chicken broth
4 cup(s)
Water
2 cup(s)
Canned water chestnuts
8 oz, sliced, rinsed, drained, sliced in half
Uncooked bok choy
2 cup(s), thinly sliced
Uncooked shrimp
1 pound(s), medium-size, peeled, deveined (36-40 shrimp per lb)
Soy sauce
1 tbsp(s)
Fresh lime juice
2 tbsp(s)
Asian fish sauce
2 tbsp(s)
Scallions
½ cup(s), thinly sliced
Cilantro
2 tbsp(s), chopped (for garnish)
Lime
1 wedge(s), cut into 8 wedges
Instructions
1
Heat oil in a large nonstick soup pot over medium-high heat. Add onion and mushrooms; cook, stirring frequently, until beginning to soften, 3-5 minutes. Add garlic, ginger, lemongrass and sambal oelek; cook, stirring a few times, 1 minute.
2
Add red pepper, broth, water and water chestnuts; increase heat to high and bring to a boil. Reduce heat to medium-low; bring to a simmer. Add bok choy and shrimp; cook until shrimp are pink and cooked through, 4-5 minutes.
3
Stir in soy sauce, lime juice and fish sauce; serve garnished with scallion, cilantro and lime wedges.
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