Lemongrass and Ginger Shrimp Soup!

Servings : 5 Preparation Time: 0:15

2 Tbsp canola oil (or other low saturated fat oil)
2 scallions, finely chopped
2 tsp fresh ginger, grated
1 jalapeno chilli, stemmed, seeded and finely diced
1 Tbsp Thai green curry paste
5 cups chicken or vegetable broth
2 oz noodles (angel hair or thin spaghetti works well)
2 tsp brown sugar
1/2 lime, juiced
1 lbs. raw shrimp, whatever size you prefer
— (I use 26-30/lbs.)
6 oz bean sprouts
1 bunch scallions cut thinnly on an angle
1 cup cilantro, loosely packed
1 4″ stalk lemongrass, smashed once with a cooking mallet
salt and pepper to taste

1. Heat the oil on medium in a soup pot. Add the finely minced scallions,
ginger, chili, and curry paste and sauté for 2 minutes or until onions are
getting soft.

2. Add the lemon grass and stir in the stock, bring to a boil, cover, and
simmer for 10 minutes.

3. While simmering, cook the noodles in a separate pan of boiling water in
salted water until they are fully cooked. Drain and set aside.

4. Stir in the sugar and lime juice (save a couple of lime slices for
garnish) into the broth. Add the shrimp and simmer for another 5 minutes.
Add the noodles and cook for another 2 minutes. Remove the lemon grass
stalk.

5. Add the bean sprouts (save a few for garnish), scallions, and stir in 3/4
of the cilantro (save the rest for garnish). Simmer for another minute or
so. Season to taste with salt and pepper. Ladle into soup bowls, garnish
and serve.

 

Print Friendly