Shrimp and Lemongrass Soup

Shrimp and Lemongrass Soup is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. One serving contains 135 calories, 11g of protein, and 3g of fat. This recipe serves 4. For $2.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. It will be a hit at your Autumn event. This recipe from Foodista requires shrimp, lemongrass stems, carrot, and mint. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 76%, this dish is good. Similar re

Instructions

1. 1

   Cut off the white part of the lemongrass stems, reserving tops.

2. 2

   Cut the white part into inch long pieces and flatten with the knife. Bring chicken stock to a boil in a large stockpot and add lemongrass stem and shrimp shells. Simmer for 2 minutes, then set aside to infuse.

3. 3

   Strain stock, then return to stock pot. Slice the remaining lemongrass stem and finely chop.

4. 4

   Add to stock along with shrimp, and simmer for 3-4 minutes until shrimp is pink.

5. 5

   Add lime juice, scallions, bean sprouts, carrots and daikon.

6. 6

   Stir well and season well.

7. 7

   Serve with a mint garnish.

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