antipasti

Shrimp and Lemongrass Soup

Name: Shrimp and Lemongrass Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 raw jumbo shrimp, peeled and deviened, peels reserved; 2 lemongrass stems; 1 scallion, thinly sliced; 1 c. bean sprouts; 1 lime, juiced; 1 carrot, peeled and julienned; 1/2 daikon, peeled and julienned; 4 c. chicken stock; Mint, for garnish

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Shrimppeeled and deviened, peels reserved6 jumbo
Lemongrass stems2
Scallionthinly sliced1
Bean sprouts1 cup
Juice of limejuiced1
Carrotpeeled and julienned1
Daikonpeeled and julienned½
Chicken stock4 cups
Mintfor garnish4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Cut off the white part of the lemongrass stems, reserving tops.
2
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.
3
Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.

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