EatSmarter exclusive recipe

Coconut-Lemongrass Soupwith Shrimp

Coconut-Lemongrass Soup - Coconut-Lemongrass Soup - The exotic soup makes an elegant entree for a festive menu
Coconut-Lemongrass Soup - The exotic soup makes an elegant entree for a festive menu

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Calories:209 kcal
Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
Mineral-rich
High-protien
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories209 kcal(10%)
Protein13 g(26%)
Fat11 g(14%)
Carbohydrates12 g(5%)
Added Sugar4 g(4%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For servings

3 stalksLemongrass
1 piecefresh Ginger root (about 10 grams)
2red Chile pepper
2 tablespoonsCanola oil
1 ¾ cupsFish stock
2Limes
1 bunchCilantro
4 ouncesShiitake mushroom
2Garlic clove
3 tablespoonsThai fish sauce
1 ¼ cupsCoconut milk (9% fat)
1 tablespoonbrown Sugar (about 20 grams)
Salt
Pepper
8Shrimp (peeled, without heads)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 2 Pots, 1 Wooden spoon, 1 Measuring cups, 1 Citrus juicer, 1 Fine-mesh sieve, 1 Non-stick pan, 1 tongs, 1 Ladle, 4 Wooden skewers, 1 Paper towel

Directions

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1 Rinse lemongrass, remove tough outer leaves and cut stalks into small pieces.
2 Peel ginger and coarsely chop. Rinse chile peppers, halve lengthwise, remove seeds and, if necessary, rinse again.
3 Heat 1 tablespoon oil in a pot over medium heat. Cook lemongrass until softened, 1-2 minutes.
4 Add ginger and 1 chile pepper and cook briefly. Pour in the fish stock, bring to a boil and cook over medium heat for about 30 minutes.
5 Meanwhile, squeeze out juice from limes. Rinse cilantro, shake dry, pluck leaves and chop coarsely. Clean mushrooms and cut into slices. Peel garlic and finely chop, then mix garlic with remaining chile pepper.
6 Pass soup through a sieve into another pot. Stir in the fish sauce, lime juice, coconut milk and sugar. Season with salt and pepper.
7 Add the mushrooms, garlic and chili pepper to the soup and reheat.
8 Rinse shrimp and pat dry with paper towels. Heat remaining oil in a pan over medium heat and cook shrimp until opaque, about 4 minutes.
9 Divide soup among 4 soup bowls or plates. Thread shrimp on 4 wooden skewers and arrange on the soup. Garnish with chopped cilantro and serve.
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