Imagine a soup that transports you straight to the vibrant street markets of Thailand, where every spoonful bursts with exotic aromas and tantalizing heat. This Lemongrass Soup with Shrimp and Chile is not just a meal—it's a sensory adventure that combines the zesty punch of lemongrass, the succulent sweetness of perfectly cooked shrimp, and a chile-driven warmth that will make your taste buds dance. In just 30 minutes, you'll create a restaurant-quality dish that promises to revolutionize your home cooking and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 2 stalks lemongrass, chopped
- 4 cups chicken broth
- 1 pound shrimp, peeled and deveined
- 1 red chili, sliced
- 2 tablespoons fish sauce
- Fresh cilantro for garnish
Instructions
- Prepare ingredients: Peel and devein shrimp, ensuring they are clean. Chop lemongrass stalks finely, removing tough outer layers. Slice red chili into thin rings.
- Heat vegetable oil in a large soup pot over medium heat. Add chopped lemongrass and sauté for 2-3 minutes until fragrant, releasing its aromatic oils.
- Pour chicken broth into the pot with lemongrass. Bring the liquid to a gentle simmer, allowing the lemongrass to infuse its flavor into the broth for about 5 minutes.
- Add fish sauce to the broth, stirring to incorporate. This will enhance the soup's depth of flavor with a savory, umami element.
- Carefully add peeled shrimp to the simmering broth. Cook for 3-4 minutes until shrimp turn pink and are just cooked through, being careful not to overcook.
- Add sliced red chili to the soup, letting it steep and release its heat into the broth for an additional 1-2 minutes.
- Taste and adjust seasoning if needed, adding more fish sauce for saltiness or additional chili for heat.
- Ladle hot soup into serving bowls, ensuring an even distribution of shrimp and chili.
- Garnish with fresh cilantro leaves, chopped just before serving to preserve their bright flavor and color.
- Serve immediately while hot, preferably with steamed jasmine rice on the side.
Tips
- Lemongrass Technique: When preparing lemongrass, remove the tough outer layers and only use the tender, pale bottom portion. Bruise or finely chop it to release maximum flavor.
- Shrimp Perfection: Watch your cooking time carefully! Shrimp cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink.
- Flavor Layering: Toast the lemongrass in oil before adding broth to intensify its aromatic qualities and create a more complex flavor profile.
- Heat Control: Adjust the amount of red chili to suit your spice tolerance. For a milder version, remove the chili seeds before slicing.
- Fresh is Best: Use fresh cilantro and chop just before serving to maintain its bright, herbaceous flavor and vibrant green color.
- Serving Suggestion: Pair with steamed jasmine rice to soak up the flavorful broth and create a complete, satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 180mg
