Spicy Coconut Lemongrass Soup
Serves 2
15 mins prep
30 mins cook
45 mins total
Vietnamese-inspired, light, aromatic, and perfect for a cozy, healthy dinner for two
0 servings
Sauté the aromatics
In a medium pot, heat the oil over medium heat. Add the shallot, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant and softened (but not browned).
Build the broth
Pour in the broth, bring to a gentle simmer, and let it cook for 5–7 minutes to infuse the aromatics.
Add flavor + coconut milk
Stir in the coconut milk, fish sauce, chili garlic sauce. Simmer gently for 15 minutes.
Prep the shrimp
Clean the shrimp and marinate with olive oil, salt and pepper.
Strain the broth
Strain the broth using a fine mesh strainer, then add the broth back to the pot.
Cook the vegetables
Bring the broth to a boil, taste adjust the salt, then add the broccoli, zucchini, and carrots. Simmer 5–6 minutes until the veggies are just tender but still vibrant.
Cook the shrimp & rice noodles
Heat a small skillet over medium high heat. Add the shrimp and cook for 2–3 minutes, until just pink and opaque.
Prepare the rice noodles according to package.
Serve hot
Plate the rice or rice noodles at the base. Ladle over the broth and veggies, add the shrimp and garnish with cilantro and chili oil.
