Spicy Coconut Lemongrass Soup
Serves 215 mins prep30 mins cook
Vietnamese-inspired, light, aromatic, and perfect for a cozy, healthy dinner for two
0 servings
What you need
Instructions
Sauté the aromatics 1 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 3 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 5 Stir in the coconut milk, fish sauce, chili garlic sauce. Simmer gently for 15 minutes. Prep the shrimp 7 Clean the shrimp and marinate with olive oil, salt and pepper. Strain the broth 9 Strain the broth using a fine mesh strainer, then add the broth back to the pot. Cook the vegetables 11 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 13 Heat a small skillet over medium high heat. Add the shrimp and cook for 2–3 minutes, until just pink and opaque. 14 Prepare the rice noodles according to package. Serve hot 16 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.View original recipe