Lemongrass Shrimp Soup
I took a Cuisine of Thailand course when I went to culinary school. Before that, I had never had Thai food. There are certain dishes I just loved. This photo features some of the entrées we made during one class.
This Lemongrass Shrimp Soup recipe is one I developed. I was looking for a light soup with some traditional Thai flavors like Lemongrass. I have provided some options in case you can’t find certain ingredients. I had a hard time getting Thai Chili Peppers at the store, so I substituted thin slices of red bell peppers.
This is a very light soup packed with flavor. Most of the ingredients are easily found at your local grocers. I was surprised that I couldn’t find Lemongrass (stalks), so I substituted Lemongrass Paste, which was easier to deal with than prepping the lemongrass stalks. If your store doesn’t carry it, Amazon.com has it. I have also used dried Lemongrass Powder as a substitute. If you find this instead, just start with 1/2 teaspoon. I’ve never used more than 1 teaspoon of the powder.
I used thin Thai Rice Noodles for this. The Thai linguine style are a little thick, but can also be used. I found these in a folded in a package (see below), but if you can find them folded like this, look for Thai Kitchen Thin Rice Noodles.
This Lemongrass Shrimp Soup has a slight kick to it, but I can’t take a lot of heat, so taste and adjust. This might be too mild for some people.
On to making the soup. Heat the oil in a large pot. Sauté the minced garlic, both gingers, lemongrass paste and red pepper flakes for 1-2 minutes. Add the rest of the ingredients except the shrimp. Bring to a boil, then reduce the heat. Simmer for 12 to 15 minutes. Add the shrimp and cook for an additional 4 to 5 minutes. Serve immediately.
If you like my Lemongrass Shrimp Soup recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
NOTE: I have mentioned Stem Ginger in the past. It is basically cooked ginger in syrup and has so many uses. It is definitely a favorite of mine. I use it frequently. It makes a great Ginger tea.
Lemongrass Shrimp Soup
- 2 teaspoons of Mongolian fire oil
- 1 garlic clove, minced
- 1 stem ginger, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon lemongrass paste
- 1/8 teaspoon red pepper flakes
- Pinch of cayenne pepper
- 6 scallions (green onions), thinly sliced on a diagonal
- 2 limes, zest of 1 and juice of 2
- 1 medium red bell pepper, thinly sliced
- 3 tablespoons lemon juice
- 1/4 cup coconut palm sugar or brown sugar
- 64 ounces of low-sodium chicken broth
- 1/2 cup coconut milk
- 8 drops of Tabasco Sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces of fresh baby spinach leaves
- 1 pound large shrimp, peeled and deveined
- Thin Thai Rice Noodles
- Scallions, thinly sliced on a diagonal
- Lime slices
- Thai Chili pepper, sliced in rings
- Step 1 Heat the oil in a large pot. Sauté the minced garlic, both gingers, lemongrass paste and red pepper flakes for 1-2 minutes.
- Step 2 Add in the rest of the ingredients (except the shrimp).
- Step 3 Bring to a boil, then reduce the heat. Simmer for 12 to 15 minutes.
- Step 4 Add the shrimp and cook for an additional 4 to 5 minutes.
- Step 5 Serve immediately.