Lemongrass and Ginger Shrimp Soup
A light and flavorful shrimp soup infused with aromatic lemongrass and fresh ginger.
Ingredients
- 2 stalks lemongrass bruised and finely chopped
- 2 tablespoons fresh ginger grated
- 2 garlic cloves grated
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 liter vegetable or chicken stock
- 300 g raw shrimp peeled and deveined
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 red chili thinly sliced, optional
- Salt and black pepper
- Fresh cilantro leaves for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add the chopped onion and sauté for 3-4 minutes.
- Stir in the grated ginger, garlic, and lemongrass, and cook for another 2 minutes.
- Pour in the vegetable or chicken stock and bring to a boil. Simmer on low heat for 10 minutes to infuse the flavors.
- Add the shrimp and cook for about 5 minutes, or until they turn pink.
- Stir in soy sauce, lime juice, salt, and black pepper.
- Serve hot in bowls, garnished with fresh cilantro leaves and sliced red chili.
NUTRITION FACTS (Per Serving)
Calories: 200 kcal
Carbs: 6 g
Fat: 8 g
Protein: 24 g