This vibrant Thai Lemongrass Soup with Shrimp is a delightful fusion of aromatic herbs and bold flavors. The broth is built from a quick shrimp shell stock, infusing it with a deep seafood essence before being brightened with fresh lime juice and coconut milk. Fragrant lemongrass, fiery red chilies, and fresh cilantro create a complex aroma that warms the kitchen. The dish balances salty, sour, and spicy notes perfectly, making it an excellent comfort food for chilly evenings or a refreshing light meal. It comes together quickly, making it ideal for weeknight dinners when you crave restaurant-quality Thai cuisine at home. Serve it hot with steamed rice for a complete, satisfying experience.
Thai Lemon Grass Soup With Shrimp
Description
This vibrant Thai Lemongrass Soup with Shrimp is a delightful fusion of aromatic herbs and bold flavors. The broth is built from a quick shrimp shell stock, infusing it with a deep seafood essence before being brightened with fresh lime juice and coconut milk. Fragrant lemongrass, fiery red chilies, and fresh cilantro create a complex aroma that warms the kitchen. The dish balances salty, sour, and spicy notes perfectly, making it an excellent comfort food for chilly evenings or a refreshing light meal. It comes together quickly, making it ideal for weeknight dinners when you crave restaurant-quality Thai cuisine at home. Serve it hot with steamed rice for a complete, satisfying experience.Ingredients
Directions
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Peel the shrimp, reserving the shells if desired for the stock, and devein them.
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Heat vegetable oil in a large stockpot over medium-high heat.
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Add the shrimp shells to the hot oil and fry until they turn bright pink and fragrant, about 2-3 minutes.
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Pour in 8 cups of water and bring the mixture to a rolling boil.
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Reduce heat and simmer the broth for 5 minutes to extract flavor from the shells.
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Strain the broth through a fine-mesh sieve into a clean pot, discarding the shells and solids.
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Return the strained broth to the heat and add the lemongrass, raw shrimp, fish sauce, and lime juice.
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Bring to a gentle simmer and cook for 5 minutes, or until the shrimp are pink and opaque, skimming off any foam that rises.
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Stir in the coconut milk gently to incorporate without boiling vigorously.
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Remove from heat and immediately stir in the sliced red chilies, scallion greens, and fresh cilantro.
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Taste the soup and adjust seasoning with additional fish sauce or lime juice if needed.
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Ladle into bowls and serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 649.3kcal
- % Daily Value *
- Total Fat 51.4g80%
- Saturated Fat 20.2g101%
- Cholesterol 215.5mg72%
- Sodium 2428.7mg102%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 0.1g1%
- Sugars 3.8g
- Protein 39.8g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
