Description
A quick and easy Thai-inspired shrimp soup that’s loaded with bold flavors like lemongrass, ginger, garlic, and creamy coconut milk. Perfect for a light dinner or cozy lunch.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 1 pound medium shrimp, peeled and deveined
- 4 cups chicken stock
- 1 (13.5-ounce) can coconut milk
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon fish sauce
- 2 teaspoons chili garlic sauce
- 1 red bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add garlic, ginger, and lemongrass, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in shrimp and cook until pink, about 2-3 minutes; remove shrimp and set aside.
- Stir in chicken stock, coconut milk, lime juice, fish sauce, and chili garlic sauce; bring to a boil.
- Reduce heat and stir in bell pepper and mushrooms; simmer until tender, about 5-6 minutes.
- Stir in cooked shrimp; season with salt and pepper to taste.
- Serve immediately, garnished with cilantro.
Notes
- For a vegetarian version, substitute shrimp with tofu and use vegetable stock.
- Adjust the chili garlic sauce to control spice level.
- Lemongrass can be found in most Asian grocery stores or international sections of supermarkets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 145mg
