Oriental Shrimp Soup

Look for the herb lemon grass, frequently used to flavor Thai dishes, fresh or dried in specialty stores or large supermarkets. The fragrant glass also goes by the names Citronella and sereh.

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  • Makes: 8 servings
  • Start to Finish: 25 mins
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Oriental Shrimp Soup
Ingredients
1
14 1/2 ounce can chicken broth
1
zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
1
green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
2
tablespoons minced fresh ginger
2
tablespoons minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
1/4
teaspoon crushed red pepper
12
ounces small shrimp, peeled and deveined
1
14 ounce can coconut milk
2
tablespoons shredded fresh basil
2
tablespoons toasted shaved coconut
Directions
  1. Bring broth to boiling in a saucepan. Add zucchini, green onion, ginger, lemon grass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
  2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with shredded basil and coconut.
Nutrition Facts (Oriental Shrimp Soup)
    Per serving:
  • 143 kcal cal.,
  • 11 g fat
  • (9 g sat. fat,
  • 48 mg chol.,
  • 224 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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