Shrimp Broth with Lemongrass, Chili and Ginger

Name: Shrimp Broth with Lemongrass, Chili and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel and devein shrimp; reserve shells.
2
Halve shrimp lengthwise.
3
Transfer shrimp to small bowl.
4
Cover and chill.
5
Combine reserved shrimp shells, broth and next 4 ingredients in large pot.
6
Bring to boil.
7
Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally.
8
(Can be made 1 day ahead.
9
Cover; chill.)
10
Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids.
11
Return broth to pot.
12
Bring to simmer.
13
Remove from heat.
14
Add shrimp, herbs, chili and lime juice.
15
Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
16
Ladle into bowls.
17
Garnish with lime.

430

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp Broth with Lemongrass, Chili and Ginger 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!