Why Try This Recipe?

Are you wondering how to whip up a delightful, hearty soup without spending hours in the kitchen? Do you have shrimp in your freezer but are unsure how to make a quick and satisfying meal? This Shrimp and Lemongrass Soup is your answer! It’s flavorful, easy to make, and is sure to impress anyone at the dinner table!

Recipe Information

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 5 cups chicken broth (or water with a chicken stock cube)
  • 1.5 liters of chicken broth
• 2 tablespoons Tom Yum paste (chili paste)
  • Use your favorite Asian chili paste.
• 1 stalk lemongrass
  • Trimmed and pounded to release flavors.
• 1 small red chili
  • Adjust to taste for spiciness.
• 2 cm galangal root
  • Available in Asian grocery stores.
• 6 kaffir lime leaves
• 16 shrimp (scampi), peeled and deveined
• 16 cherry tomatoes, halved
• 1 handful fresh coriander (cilantro), chopped
• 12 button mushrooms, quartered
• 100g rice noodles
• 4 tablespoons fish sauce
• 2 tablespoons sugar

Instructions

1. In a pot, bring the chicken broth, Tom Yum paste, lemongrass, red chili, galangal root, and kaffir lime leaves to a boil. Let it simmer for 5 minutes to infuse the flavors.
2. Add the halved cherry tomatoes and quartered mushrooms to the broth.
3. Cook the rice noodles separately according to packaging instructions, then drain and set aside.
4. Stir in the sugar and fish sauce into your simmering soup.
5. Allow the soup to cook for another 5 minutes.
6. Add the shrimp and cook for an additional minute until they are pink and cooked through.
7. In serving bowls, distribute the cooked rice noodles, pour the hot soup over them, and top with four shrimp per bowl.
8. Garnish with freshly chopped coriander and enjoy your delicious meal!

Notes

You can find frozen galangal root, chili paste, and kaffir lime leaves in most Asian grocery stores.

Recipe Tips

For an extra kick, feel free to add more red chili or a chili oil drizzle before serving.

Nutritional Information

Nutritional info per serving: Approximately 250 calories, 15g of protein, 5g of carbs.

Frequently Asked Questions (FAQ)

1. Can I use a different type of protein instead of shrimp?

Yes, you can substitute shrimp with chicken, tofu, or even fish depending on your preference.

2. Is this soup suitable for meal prep?

Absolutely! The soup can be stored in the fridge for up to 3 days, and the flavors often deepen after a day or two.

3. Can I make this dish vegetarian?

Yes, replace the chicken broth with vegetable broth and use tofu or extra vegetables in place of shrimp.

4. How can I adjust the spiciness of the soup?

You can easily add or reduce the amount of chili paste and fresh chili used to control the heat level.

5. What sides go well with this soup?

This soup pairs wonderfully with steamed rice, spring rolls, or a fresh salad to contrast the soup’s warmth.