Lemongrass Soup

This light yet deeply flavorful soup captures the essence of Southeast Asian cuisine. A fragrant chicken stock base is elevated by the citrusy punch of fresh lemongrass and chili heat, creating a warming and invigorating experience. Tender shrimp and crisp snow peas provide a delightful textural contrast against the earthy notes of straw mushrooms. The addition of fresh cilantro and a squeeze of lime juice at the end brightens the entire dish, balancing the savory depth of fish sauce. Perfect for a quick weeknight dinner or a comforting meal on a chilly evening, this soup is easy to prepare but packs a serious flavor profile. It’s a healthy, gluten-free option that feels luxurious without the fuss, allowing the natural flavors of the ingredients to shine through in every spoonful.

Courses: Soups

Difficulty: Intermediate

Servings: 4

Description

This light yet deeply flavorful soup captures the essence of Southeast Asian cuisine. A fragrant chicken stock base is elevated by the citrusy punch of fresh lemongrass and chili heat, creating a warming and invigorating experience. Tender shrimp and crisp snow peas provide a delightful textural contrast against the earthy notes of straw mushrooms. The addition of fresh cilantro and a squeeze of lime juice at the end brightens the entire dish, balancing the savory depth of fish sauce. Perfect for a quick weeknight dinner or a comforting meal on a chilly evening, this soup is easy to prepare but packs a serious flavor profile. It’s a healthy, gluten-free option that feels luxurious without the fuss, allowing the natural flavors of the ingredients to shine through in every spoonful.

Ingredients

8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots
1 lime juice of
1/2 - 1 tsp. crushed red pepper
1 chili pepper cut into rings
4 Tbsp. nam plah (fish sauce)
6 stalks lemongrass

Directions

1
Bring the chicken stock to a simmer in a large pot.
2
Add the crushed red pepper and shrimp to the simmering stock.
3
Simmer for 5 minutes until the shrimp begin to turn pink.
4
Add the bruised or crushed lemongrass stalks and continue to simmer for another 5 minutes to infuse the broth.
5
Add the straw mushrooms, snow peas, shredded carrots, chili rings, and fish sauce.
6
Simmer for just a few more minutes until the vegetables are tender-crisp and shrimp are cooked through.
7
Remove from heat immediately to prevent overcooking the vegetables.
8
Stir in fresh cilantro and squeeze the juice of one lime into the soup just before serving.

Note

Do not overcook the vegetables or shrimp, as they will lose their vibrant color and become limp. The soup should be served immediately after cooking to maintain the crisp texture of the snow peas.

If you cannot find nam plah (fish sauce), you can substitute with regular Asian fish sauce, though the flavor profile will be slightly less complex.

For best results, bruise the lemongrass stalks with the back of a knife before adding them to release their oils.

This soup is best enjoyed fresh. If storing leftovers, keep the broth and solids separate if possible to maintain texture, and reheat gently.

Keywords: lemongrass, shrimp soup, thai soup, asian cuisine, chicken stock, fish sauce, chili pepper, snow peas, straw mushrooms, cilantro, lime juice, gluten free, quick dinner, healthy soup, aromatic broth, seafood soup, warm comfort food, fresh herbs, spicy soup, easy recipe

Read it online: https://www.chefs-mate.com/recipe/lemongrass-soup/