Shrimp in spicy lemongrass soup
This traditional Thai soup is full of healthy ingredients. It's sure to replace chicken noodle soup on your go-to recipe list.
Shrimp in spicy lemongrass soup recipe
- 8-10 ounces dry flat Thai rice noodles
- 6 cups no-sodium chicken stock
- 12 medium raw shrimp, shells removed
- Kamaboko fish cake (optional)
- 1 stalk minced lemongrass
- 1/2 teaspoon lime zest
- 4 cloves garlic, minced
- 1 teaspoon galangal or 1-1/2 teaspoons freshly grated ginger
- 1-2 dried tsien tsien chilies
- Handful fresh mushrooms such as oyster or shiitake, sliced thinly
- Handful baby bok choy
- 7 ounces coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- Juice 1 lime
- 1/4 cup fresh cilantro, roughly chopped
- Sriracha sauce (optional)
Note: Facts Up Front has created a label to make sure you're getting nutritional bang for your calorie buck. You can find it on the front of most packaged foods, outlining per-serving calories, fat, salt, and more.
Cook noodles and prepare stock
Cook noodles according to package directions and set aside. Pour stock into a deep soup pot. Add lime zest. Over medium heat, allow to come to a boil as you prepare your lemongrass. Use your fingers to pry away the outer layers of the lemongrass stalk. Begin to cut the stalk into thinly sliced rounds. Put rounds and outer stalks into broth. You will not eat the larger stalks, but they will help to flavor the soup.
Add vegetables and seafood
Add galangal, garlic, tsien tsien chilies and mushrooms. Simmer for 2-3 minutes until the mushrooms have softened. Meanwhile, slice the kamaboko fish cake if using. Add the shrimp, kamaboko fish cake, or other seafoods you may be using, along with the baby bok choy to the broth. Allow to simmer for 3-4 minutes until the shrimp has turned pink and any other seafood you may have added has cooked properly.
Add the coconut milk, fish sauce, soy sauce and lime juice. Stir well to incorporate the coconut milk. Add noodles. Serve in bowls with cilantro sprinkled over the top and a healthy amount of Sriracha (if desired).
- Most grocery stores will have an Asian foods section that will carry most ingredients in this recipe. If they don't, a trip to an Asian grocer is well worth the time and effort.
- When buying lemongrass, look for stalks that feel firm, smell fragrant and are fresh without discoloration. You are looking for stalks that are pale at the bottom and bright green at the top.
- Garlic can be bought minced to help save you time.
- Do not used salted chicken broth. This recipe calls for soy sauce, which can skew the saltiness of the soup. It is best to season with additional salt at the end of the recipe than have to water down the soup because the salted broth made the soup briny.
- Galangal is not the easiest spice to find. If you do go to an Asian supermarket you won't have a problem. Shopping online or at a specialty spice store such as Penzeys will work, too. If you don't have the time to do either, you can replace the 1 teaspoon of galangal with 1-1/2 teaspoons of fresh grated ginger.
- The bright pink fish cake shown above is optional and a matter of preference. Consider replacing with a handful of fresh mussels or scallops.
- Tsien tsien peppers pack a punch and can also be found at specialty spice stores. They also can be replaced by the chilies of your choice, but for authenticity, go spicy!