Description
A flavorful and spicy shrimp soup made with fresh ingredients and a hint of lemongrass.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 cup chopped onions
- 1 small Thai chili (seeds removed and finely chopped)
- 2 cloves garlic (minced)
- 1 cup sliced mushrooms
- 1 tablespoon minced ginger
- 2 cups low sodium chicken broth
- 1 stalk lemongrass (cut into 2-inch strips with outer layer removed)
- 1 cup baby bok choy (chopped)
- 5 ounces shrimp (peeled and deveined, about 20 small-medium sized shrimp)
- ⅛ teaspoon salt
- ½ cup cooked thin rice noodles
- 1 teaspoon cilantro leaves (chopped, optional)
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the onions, Thai chili, and garlic. Cook for about 2 minutes, stirring occasionally, until the onions soften.
- Stir in the mushrooms and ginger. Cook for 8 minutes, stirring occasionally.
- Pour in the chicken broth.
- Lightly crush the lemongrass with the flat side of a knife, then add it to the pot.
- Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 15 minutes.
- Add the bok choy and shrimp. Simmer for 3 to 4 minutes, until the shrimp are pink and opaque.
- Taste the soup and season with salt if needed. Remove from the heat and cover to keep warm.
- Cook the rice noodles according to the package directions.
- Divide the noodles between bowls. Ladle the hot soup over the noodles and garnish with cilantro before serving.
Notes
- For a milder soup, use less Thai chili.
- Optional to add vegetables like bell peppers or carrots for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg