Chilied Lemongrass Shrimp Soup Recipe

Name: Chilied Lemongrass Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium-size shrimps, shells on; 1 tablespoon sweet butter; 2 stalks lemongrass; 2 shallots, peeled and minced; white onion, minced; 1 large carrot diced; teaspoon turmeric; 1 small chili pepper, cut in half; 1 inch piece of ginger, peeled and minced; 4 cups chicken broth; 1/4 pound shiitake mushrooms, stems discarded, sliced thinly; Kosher salt and freshly ground pepper to taste; 1 large slice tofu; 1 bunch cilantro; 1 lime, cut into thin disks

Servings: persons

2 pounds medium-size shrimps, shells on
1 tablespoon sweet butter
2 stalks lemongrass
2 shallots, peeled and minced
white onion, minced
1 large carrot diced
teaspoon turmeric
1 small chili pepper, cut in half
1 inch piece of ginger, peeled and minced
4 cups chicken broth
1/4 pound shiitake mushrooms, stems discarded, sliced thinly
Kosher salt and freshly ground pepper to taste
1 large slice tofu
1 bunch cilantro
1 lime, cut into thin disks

1
Shell and devein the shrimps, reserving all shells.
2
Cut the shrimps in half lengthwise and refrigerate.
3
Warm the butter in a large soup pot over high heat.
4
Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
5
Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end.
6
Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger.
7
Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes.
8
Add the chicken broth and simmer for 1 hour.
9
Drain the broth, discarding the solids and reserving the broth.
10
Return the soup pot to medium heat.
11
Add the remaining butter and the mushroom slices.
12
Stir and cook for 5 minutes until the mushrooms begin to soften.
13
Add the broth and simmer for 30 minutes.
14
Taste and adjust seasoning with salt and freshly ground black pepper.
15
Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup.
16
Simmer for 5 minutes.
17
Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.

715

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds medium-size shrimps, shells on, 1 tablespoon sweet butter, 2 stalks lemongrass, 2 shallots, peeled and minced, and more.

Yes, Chilied Lemongrass Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilied Lemongrass Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions