Shrimp Lemongrass Soup
This soup tastes like it came from a restaurant, but is super easy to make at home. A serving of this soup (roughly 1 and 1/3 cups) 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.
Equipment
- Large pot
- Stove
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 102kcalCarbohydrates: 9gProtein: 14gFat: 1gSaturated Fat: 1gCholesterol: 114mgSodium: 1312mgPotassium: 681mgFiber: 3gSugar: 4gVitamin A: 8257IUVitamin C: 113mgCalcium: 262mgIron: 3mg
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