Tuesday, April 24, 2012

Shrimp and Lemongrass Soup

Shrimp and lemongrass soup is a perfect soup for those days when you want something light and healthy. The soup base is scented lightly with lemongrass, to which julienned daikon and carrots are added, along with sweet, succulent shrimp. It's light and healthy and perfect for an early spring lunch.

Shrimp and Lemongrass Soup

Serves 4

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

1. Cut off the white part of the lemongrass stems, reserving tops. 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. 
2. Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink. Add lime juice, scallions, bean sprouts, carrots and daikon. 
3. Stir well and season well. Serve with a mint garnish.


Linked at Whole Foods Wednesdays, Weigh in Wednesdays

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