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Shrimp and Lemongrass Soup

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $1.68

$1.68 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian soup
spoonacular Score:75%

Spoonacular Score: 75%

 

You can never have too many soup recipes, so give Shrimp and Lemongrass Soup a try. This recipe serves 4 and costs $1.68 per serving. One serving contains 123 calories, 9g of protein, and 3g of fat. If you have daikon, bean sprouts, mint, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It is brought to you by Foodista. It is perfect for Autumn. This recipe is liked by 13 foodies and cooks. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: Trying Something New: Shrimp with Lemongrass, Lemongrass Shrimp, and Lemongrass Chicken Shrimp.

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Attems Ramato Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Attems Ramato Pinot Grigio

Pinot Grigio Ramato continues a tradition of the Republic of Venice, since “ramato”, or coppery, was the term referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 24 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.

» Get this wine on Wine.com

Ingredients

Servings:
6 jumbo
6 jumbo raw shrimp
raw shrimp
2
2  lemongrass
lemongrass
1
1  scallion
scallion
1 cup
1 cup bean sprouts
bean sprouts
1
1  lime (juice)
lime (juice)
1
1  carrot
carrot
0.5
0.5  daikon
daikon
4 cups
4 cups chicken stock
chicken stock
some
some mint
mint
6 jumbo raw shrimp
6 jumbo
raw shrimp
2  lemongrass
2
lemongrass
1  scallion
1
scallion
1 cup bean sprouts
1 cup
bean sprouts
1  lime (juice)
1
lime (juice)
1  carrot
1
carrot
0.5  daikon
0.5
daikon
4 cups chicken stock
4 cups
chicken stock
some mint
some
mint

Equipment

pot
pot
knife
knife
pot
pot
knife
knife


Instructions

Cut off the white part of the lemongrass stems, reserving tops. 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. Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop. Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink. Add lime juice, scallions, bean sprouts, carrots and daikon. Stir well and season well. Serve with a mint garnish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.68
Ingredient
6 jumbos raw shrimp
2 lemongrass
1 scallion
1 cup bean sprouts
1 lime (juice)
1 carrot
½ daikon
4 cups chicken stock
some mint
Price
$0.72
$1.42
$0.08
$0.48
$0.25
$0.11
$0.56
$3.09
$0.02
$6.73

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
122 Calories
9g Protein
3g Total Fat
14g Carbs
22% Health Score
Limit These
Calories
122
6%

Fat
3g
5%

  Saturated Fat
0.82g
5%

Carbohydrates
14g
5%

  Sugar
6g
8%

Cholesterol
29mg
10%

Sodium
434mg
19%

Get Enough Of These
Protein
9g
18%

Vitamin A
2604IU
52%

Vitamin B3
4mg
22%

Vitamin C
17mg
21%

Vitamin K
17µg
17%

Vitamin B2
0.26mg
15%

Selenium
10µg
14%

Potassium
479mg
14%

Copper
0.26mg
13%

Manganese
0.26mg
13%

Folate
48µg
12%

Phosphorus
116mg
12%

Vitamin B6
0.22mg
11%

Vitamin B1
0.13mg
9%

Iron
1mg
8%

Magnesium
29mg
7%

Fiber
1g
7%

Zinc
0.8mg
5%

Calcium
45mg
5%

Vitamin B5
0.23mg
2%

Vitamin E
0.33mg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need

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