Shrimp and Lemongrass Soup

Gluten Free
Dairy Free
Health score
16%
Shrimp and Lemongrass Soup
45 min.
4
135kcal

Suggestions

This shrimp and lemongrass soup is a refreshing and flavorful dish that is perfect as a starter or light meal. With a delicate balance of citrus and spice, this soup is a delightful way to warm up on a chilly day. The shrimp adds a nice touch of protein, while the vegetables provide a crisp and refreshing texture. This soup is not only delicious but also nutritious, offering a good source of vitamins and minerals. The recipe is also gluten-free and dairy-free, making it accessible to those with dietary restrictions. The preparation is simple and straightforward, making it a great option for a quick and healthy meal. The flavors of lemongrass, shrimp, and mint come together beautifully, creating a soup that is both satisfying and delicious. This recipe is a wonderful addition to your repertoire, offering a unique and tasty dish that is sure to impress.

The shrimp and lemongrass soup is an excellent choice for those seeking a light and healthy meal option. It is perfect for those who enjoy Asian-inspired flavors and are looking for a dish that is both nourishing and flavorful. The soup is also easily customizable, allowing you to adjust the spice level to your preference. Whether you are looking for a starter to impress your guests or a comforting meal to warm you up, this shrimp and lemongrass soup is a fantastic choice.

Ingredients

  • jumbo shrimp raw peeled
  •  lemon grass 
  •  spring onion thinly sliced
  • bean sprouts 
  •  juice of lime juiced
  •  carrots julienned peeled
  • 0.5  daikon radish julienned peeled
  • chicken stock see 
  • servings mint leaves for garnish

Equipment

  • knife
  • pot

Directions

  1. Cut off the white part of the lemongrass stems, reserving tops.
  2. Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.
  3. Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.
  4. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.
  5. Add lime juice, scallions, bean sprouts, carrots and daikon.
  6. Stir well and season well.
  7. Serve with a mint garnish.

Nutrition Facts

Calories135kcal
Protein33.66%
Fat22.03%
Carbs44.31%

Properties

Glycemic Index
27.71
Glycemic Load
0.87
Inflammation Score
-9
Nutrition Score
12.78652173913%

Flavonoids

Eriodictyol
0.47mg
Hesperetin
0.77mg
Naringenin
0.03mg
Apigenin
0.05mg
Luteolin
0.14mg
Kaempferol
0.31mg
Myricetin
0.01mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:135.37kcal
6.77%
Fat:3.34g
5.14%
Saturated Fat:0.84g
5.26%
Carbohydrates:15.12g
5.04%
Net Carbohydrates:13.36g
4.86%
Sugar:6.84g
7.6%
Cholesterol:45mg
15%
Sodium:535.04mg
23.26%
Protein:11.49g
22.97%
Vitamin A:2690.62IU
53.81%
Vitamin B3:4.83mg
24.13%
Vitamin C:17.3mg
20.97%
Selenium:14.67µg
20.96%
Phosphorus:172.51mg
17.25%
Vitamin K:17.54µg
16.71%
Vitamin B2:0.27mg
15.74%
Copper:0.3mg
14.84%
Potassium:510.17mg
14.58%
Folate:53.97µg
13.49%
Vitamin B6:0.27mg
13.3%
Manganese:0.24mg
12.2%
Vitamin B1:0.14mg
9.09%
Magnesium:33.75mg
8.44%
Iron:1.32mg
7.36%
Fiber:1.76g
7.04%
Zinc:0.92mg
6.12%
Vitamin B12:0.33µg
5.55%
Calcium:50.49mg
5.05%
Vitamin E:0.63mg
4.18%
Vitamin B5:0.31mg
3.08%
Source:Foodista