Shrimp lemongrass soup
SHRIMP LEMONGRASS SOUP
SHRIMP LEMONGRASS SOUP is a delightful dish that combines rich flavors with a powerhouse of nutrients. Whether you're looking for a light, refreshing meal or something to soothe and nourish your body, this soup has it all. It's nutrient-dense meal that offers a well-balanced profile of proteins, vitamins, and minerals.The ingredients in shrimp lemongrass soup, especially lemongrass, ginger, and garlic, contain powerful anti-inflammatory compounds that have long been used in traditional medicine to promote digestive health. Lemongrass can help reduce bloating, while ginger aids in digestion and prevents nausea. Garlic acts as a prebiotic, feeding the good bacteria in your gut and supporting a healthy digestive system.Shrimp is an excellent source of iodine, which is essential for proper thyroid function. The thyroid regulates many metabolic processes, including energy production and body temperature. Selenium in shrimp also acts as a powerful antioxidant, protecting your cells from damage and supporting a healthy immune system. Lemongrass contributes key minerals like potassium, which helps maintain healthy blood pressure levels and supports cardiovascular health.Making this soup at home allows you to use fresh, whole ingredients, ensuring maximum flavor and nutrition without the preservatives or additives often found in restaurant or packaged versions.You can adjust the spiciness, sweetness, or richness of the soup to suit your taste preferences. If you want a lighter broth or prefer more heat from chili, you can easily modify the recipe, making it a perfect addition to your weekly meal rotation. It’s also a great dish to prepare in advance and enjoy throughout the week.The next time you're craving something light, nourishing, and packed with flavor, give shrimp lemongrass soup a try—your body will thank you!Bon appetite! Your spoon is waiting!
Ingredients
- 2 stalks lemongrass outer layer removed; trimmed and bruised
- 1 lbs shrimp deveined and peeled
- 1 tsp ginger peeled and minced
- 1 TBSP coconut aminos
- 1 lime juiced and zested
- 1 onion peeled and diced
- 2 cups shiitake mushrooms sliced
- ½-1 tsp red curry paste
- 1 cup diced tomato
- 3 garlic cloves minced
- ¼ cup cilantro chopped
- 1 TBSP ghee
- 4 cups water
- salt to taste
- black pepper to taste
Instructions
- Gather and prepare all ingredients.
- Peel and devein shrimps. Cut into bite-size pieces.
- Heat up ghee on a medium-high heat and fry onion until soft. Add ginger and garlic and sauté for 1 minute, stirring frequently, to prevent burning.
- Smash or bruise lemongrass stalks with the chef's knife side until they flatten a little. Cut each stalk in half lengthwise. Add lemongrass, mushrooms, red curry paste, and tomatoes to the pot with onion and ginger. Cook for 10 minutes until mushrooms are soft. Add water to the pot and bring to a simmer.
- Add chopped shrimps to the pot and stir. Season with salt and pepper. Cook until shrimps are cooked through, about 5 minutes.
- Stir in coconut aminos, lime juice, and cilantro. Taste and season with more salt and pepper, if needed.
- Take off the heat and remove lemongrass. Enjoy!
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 27gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 192mgSodium: 251mgPotassium: 883mgFiber: 4gSugar: 6gVitamin A: 246IUVitamin C: 14mgCalcium: 123mgIron: 2mg
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