Y’all, this shrimp lemongrass soup is EVERYTHING and I can’t stop making it. It’s perfect for this transitional weather, where some days are cold and some days are warm, and it’s WW friendly, flavor packed, and tastes like it came from a restaurant. The best part? A serving of this soup is 0 SP on blue and purple plans, and just 1 on green. It’s awesome to make ahead and reheat/enjoy all week long.
Making shrimp lemongrass soup
This soup tastes like it came from a restaurant but is super simple to make at home. I initially found a similar recipe in the WW app, but found that it wasn’t quite right – so I got to tweaking. I bumped up the flavor, bumped up the veggie, and oh my goodness were the results tasty.
To make this soup, you’ll need:
- Chicken broth as your base
- Shrimp as your protein
- Lemon grass (this MAKES IT!), garlic, ginger for seasoning
- Onions, peppers, mushrooms, bok choy
- Coconut aminos (or soy sauce), sriracha, and rice vinegar to really amp up the flavor
- (Optional) Rice noodles to add some great texture and carbs to this soup for a well rounded meal
To make the soup, first you want to ‘sweat’ aka sauté your veggies. I recommend using a big stock pot so you can make everything in one pot and minimize clean up. Spray the bottom of the pot with cooking spray, add your onion and pepper and cook for 2-3 minutes, until just slightly soft. Next, add the mushrooms and cook for another minute or so. Then, add your lemongrass, garlic, ginger and let things get nice and fragrant for another 2-3 minutes. Then add your chicken stock, water, vinegar, aminos or soy, sriracha, and bring to medium boil.
Once boiling, add bok choy and raw, peeled shrimp. Stir and cook for 4-5 minutes, until your shrimp are pink and fully cooked through. If you’re adding rice noodles, you’ll likely want to add them at the same time as the shrimp and just let them cook in the broth according to the package directions. Serve garnished with some fresh cilantro and fresh lime and enjoy!
Variations and Storage
This soup is super versatile, so you can definitely mix it up.
- As I mentioned above, adding rice noodles would be a great addition to make this a rounded out meal, with veggies, protein, carbs, etc.
- If you’re not into seafood, you could skip the protein entirely or add extra firm tofu or chicken instead
- If you want to make this fully vegan, use veggie broth instead of chicken broth and swap the protein source for tofu and add any other veggies you like
To store, I just put it in an airtight container in the fridge and it kept well for a full week. I would just reheat it a cup or so at a time and it was delicious! I microwaved it for about 1 min 45 sec to get it warm.
Shrimp Lemongrass Soup
- Large pot
- 1 lb shrimp peeled deveined raw
- 8 cups low sodium fat free chicken broth
- 2 cups water
- 2 heads bok choy chopped (about 2 cups)
- 1 large white onion thinly sliced
- 2 large red peppers thinly sliced
- 2 tbsp lemongrass finely chopped
- 2 tbsp garlic fresh, minced
- 2 tbsp ginger fresh, minced
- 1 tbsp Sriracha less if you don’t like spice
- 2 tbsp coconut aminos or soy sauce
- 8 oz mushrooms mixed, chopped
- 3 tbsp rice vinegar
- 1 lime juiced
- Garnish with lime and cilantro
- Rice noodles optional
- Cut and chop all of your vegetables and clean your shrimp before you start making your soup. This will make the cooking process go way quicker!
- Spray the bottom of a large stock pot with cooking spray and add onion and red pepper, sautéing for 2-3 minutes, until vegetables are slightly soft. Add mushrooms and cook for an additional 2 minutes.
- Add garlic, ginger, lemongrass and cook for an additional 2 minutes, stirring frequently.
- Add chicken broth and water, as well as rice vinegar, aminos (or soy sauce), sriracha, juice of 1 lime and bring to a medium boil.
- Once boiling, add bok choy and raw shrimp (and rice noodles if you're using them) and cook for 4-5 minutes, until shrimp (and noodles) are cooked through.
- Serve with fresh cilantro and fresh lime wedges and enjoy!