Lemongrass-Shrimp Soup

Dairy-free
Egg-free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Nut-free
Weight Management
Dish type
Dinner
Serves
6
Ready in
30 minutes

Ingredients

  • 4 cups low-sodium chicken broth
  • 3 fresh lemongrass stalks
  • 2 tbsp. peeled, thinly sliced fresh gingerroot
  • 2 small red Thai chiles, seeded and sliced*
  • 1 lime, zested and juiced
  • 2 tbsp. fish sauce (optional)
  • 1 1/2 cups light coconut milk
  • 1 cup sliced shiitake mushrooms
  • 1 lb. large shrimp, peeled and deveined, raw
  • 3 tbsp. minced fresh cilantro

Directions

Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  1. In a large pot heat broth over medium-high heat. Meanwhile, remove dried outer leaves from lemongrass stalks. Cut 3 pieces 2 inches long from the bottom of each stalk. Discard the upper two-thirds of stalks.
  2. Add lemongrass pieces, ginger, chiles and lime zest to pot; bring to boiling. Reduce heat to medium-low; simmer 10 minutes. Strain broth; return broth to the pot.
  3. Add lime juice, fish sauce (if desired), coconut milk and mushrooms; simmer 5 minutes. Add shrimp; simmer 3 to 4 minutes or until shrimp are pink and cooked through. Ladle soup into 4 warmed soup bowls, sprinkle with cilantro, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 106, Calories Fat 41, Total Fat 4g, Saturated Fat 3g, Cholesterol 71mg, Sodium 404mg, Carbohydrate 4g, Protein 10g
Serving Size1
Calories106
Calories Fat41
Calories (fat) extra39
Total Fat4g
Total Fat (extra)7
Saturated Fat3g
Saturated Fat (extra)15
Cholesterol71mg
Cholesterol (extra)24
Sodium404mg
Sodium (extra)17
Potassium116mg
Carbohydrate4g
Carbohydrate (extra)1
Fiber0g
Fiber (extra)2
Sugars1g
Protein10g
Omega30g
Vitamin A109IU
Vitamin A (extra)2
Vitamin C2mg
Vitamin C (extra)4
Iron0mg
Iron (extra)3