SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP
You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.
Provided by Anya4405
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the dry end and a few top leaves of the lemongrass stem.
- Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
- Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds.
- Reserve the chilies.
- Bring the water to boil.
- Add lemongrass and ginger, and squeeze out half the lime into the water.
- Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste.
- Cook for another minute.
- Add tomatoes and mushrooms.
- Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup.
- Take off the heat.
- Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.
- Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
- They do add flavour when left in the soup while you eat it.
HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
- Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONGRASS SHRIMP SOUP
This was originally published in Diabetes Forecast Magazine. I'm posting it here for ZWT 6 for the Life In The Day challenge.
Provided by CJAY8248
Categories Asian
Time 45m
Yield 8 cups soup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the chicken broth in a large saucepot over medium-high heat. Remove any dried leaves of each stalk of lemongrass. Cut three pieces from the bottom of each stalk into 2-inch lengths. Discard the upper two thirds of each stalk.
- Add the lemongrass pieces and lime zest to the chicken broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Strain the broth, and return the broth to the saucepot. Add the lime juice and coconut milk. Add the shrimp, and simmer on medium heat for 4 minutes until the shrimp is cooked through.
- Garnish each bowl with some of the cilantro and red chili.
Nutrition Facts : Calories 161.1, Fat 8.6, SaturatedFat 6.3, Cholesterol 86.4, Sodium 675.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2.9, Protein 16.2
SHRIMP AND LEMONGRASS SOUP
I love Thai food and am rarely disappointed when I make it at home. This recipe calls for galanga, but as I can never find it, substitute ginger for a just-as-good taste.
Provided by meedeeter
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large serving bowl combine the lime juice and green onions. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.
- In a medium saucepan, combine the chicken broth, lemongrass, and galanga. Bring to a boil over medium-high heat and cook for 3 to 4 minutes. Add the shrimp to the broth and cook 2 to 3 minutes more, until the shrimp are cooked.
- Stir in the fish sauce and remove from heat. Pour the lime juice and green onions into the saucepan and stir well. Sprinkle with the chopped cilantro and serve hot.
- Serve with rice if desired.
Nutrition Facts : Calories 99.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 86.4, Sodium 1356.4, Carbohydrate 3.3, Fiber 0.5, Sugar 1.3, Protein 16
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