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Shrimp Broth with Lemongrass, Chili and Ginger

4.5

(41)

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.

Recipe information

  • Yield

    Serves 6

Ingredients

3/4 pound uncooked large shrimp
6 14 1/2-ounce cans low-salt chicken broth
1 cup finely chopped carrot
1/3 cup thinly sliced fresh lemongrass
3 tablespoons finely chopped fresh ginger
2 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh mint
1 1/2 tablespoons finely chopped cilantro
1 small serrano chili, stemmed, thinly sliced into rounds
1 1/2 teaspoons fresh lime juice
6 thin lime slices

Preparation

  1. Step 1

    Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.

    Step 2

    Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)

    Step 3

    Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.

  2. Step 4

    Ladle into bowls. Garnish with lime.

Nutrition Per Serving

Per Serving: calories
122; total fat
4 g; saturated fat
1 g; cholesterol
88 mg.
#### Nutritional analysis provided by Bon Appétit
TagsSoupSoup/StewAsianShrimpShellfishSeafoodLemongrassHerbs & SpicesGingerSerrano ChileChileVegetableStarterMainDinnerGluten FreeNut FreeDairy FreeEasyWeeknight MealsQuickSimmerBon Appétit

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