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EatSmarter exclusive recipe

Coconut-Lemongrass Soup

with Shrimp
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Coconut-Lemongrass Soup

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

Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
209
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein13 g(13 %)
Fat11 g(9 %)
Carbohydrates12 g(8 %)
Sugar added4 g(16 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C15 mg(16 %)
Potassium235 mg(6 %)
Calcium48 mg(5 %)
Magnesium32 mg(11 %)
Iron1.6 mg(11 %)
Iodine68 μg(34 %)
Zinc1.4 mg(18 %)
Saturated fatty acids6 g
Uric acid58 mg
Cholesterol76 mg
Development of this recipe:

Ingredients

for
4
Ingredients
3 stalks
1 piece
fresh Ginger root (about 10 grams)
2
2 tablespoons
1 ¾ cups
2
1 bunch
4 ounces
2
3 tablespoons
1 ¼ cups
1 tablespoon
brown Sugar (about 20 grams)
8
Shrimp (peeled, without heads)
Preparation

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 (or spatula), 1 Ladle, 4 Wooden skewers, 1 Paper towel

Preparation steps

1.
Coconut-Lemongrass Soup preparation step 1

Rinse lemongrass, remove tough outer leaves and cut stalks into small pieces.

2.
Coconut-Lemongrass Soup preparation step 2

Peel ginger and coarsely chop. Rinse chile peppers, halve lengthwise, remove seeds and, if necessary, rinse again.

3.
Coconut-Lemongrass Soup preparation step 3

Heat 1 tablespoon oil in a pot over medium heat. Cook lemongrass until softened, 1-2 minutes.

4.
Coconut-Lemongrass Soup preparation step 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.
Coconut-Lemongrass Soup preparation step 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.
Coconut-Lemongrass Soup preparation step 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.
Coconut-Lemongrass Soup preparation step 7

Add the mushrooms, garlic and chili pepper to the soup and reheat.

8.
Coconut-Lemongrass Soup preparation step 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.
Coconut-Lemongrass Soup preparation step 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.