Shrimp and Lemongrass Noodle Soup
Shrimp and Lemongrass Noodle Soup is one of our favorite fall soups. I love this soup for several reasons. First of all, I like that I can make this meal ahead of time. Then, I just reheat it in the microwave right before serving. Secondly, I like that I can prepare this soup in just about thirty minutes. And, lastly, I love all the Thai flavors in this soup. Honestly, I often find the soups at Thai restaurants way too spicy. But, by making these soups myself, I can really tone down the spice.
The Ingredients Needed for Shrimp and Lemongrass Noodle Soup
- Rice Noodles- I used the super thin vermicelli noodles. But, you can use any kind of noodles you like.
- Lemongrass- Be sure to just use the bottom of the stalks.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Chicken Stock- Use homemade stock, if possible. My recipe is linked below.
- Shrimp- If possible, use Gulf shrimp. I buy them frozen and always keep a bag in my freezer.
- Fish Sauce- You can find this in the Asian section of your supermarket. It’s fairly pungent, so feel free to just add a half teaspoon to the soup.
- Lime Juice- Be sure to use fresh lime juice.
- Sesame Oil- Use pure sesame oil, if possible. You can find this in the Asian or oil section of your supermarket.
- Cilantro and Basil- These fresh herbs add so much fresh flavor to this dish.
The Equipment I Used
- A Dutch Oven- I like to use an enameled cast iron Dutch oven to make my soups. But, you can use any five or six quart pot.
- A Julienne Peeler- If you can find one of these, they’re awesome. I just bought mine at Williams Sonoma. These peelers cut your carrots into beautiful thin strips.
- A Meat Pounder- You’ll need this to smash your lemongrass and ginger.
How I Made my Soup
- First, I cooked the noodles and added the aromatics to the oil.
- Next, I added the stock and shrimp and seasonings.
- Finally, I simmered the soup, just until the shrimp were opaque.
Shrimp and Lemongrass Noodle Soup
A lemongrass and chicken broth filled with rice noodles, shrimp, and vegetables.
Ingredients
- 8 ounces rice vermicelli noodles
- 1 tbsp. extra virgin olive oil
- 2 lemongrass stalks, smashed with a meat pounder
- 1 inch piece fresh ginger, smashed with a meat pounder
- 2 tbsp. minced garlic
- 2 sliced scallions
- 1 sliced jalapeno
- 1 tbsp. lime zest
- 4 cups chicken stock
- 1 pound Gulf shrimp, peeled and deveined
- 2 tsp. fish sauce
- 2 tsp. sugar
- 1 tbsp. lime juice
- 1 tbsp. sesame oil
- 1 cup julienned carrots
- 1 cup red pepper, thinly sliced
- ½ cup cilantro leaves
- ½ cup basil leaves
- ¼ tsp. red pepper flakes
Instructions
- Cook the rice noodles according to the package directions. Drain, and rinse with cold water. Drain again and divide between four bowls.
- In Dutch oven, heat the oil on medium low heat. Add the lemongrass, ginger, garlic, scallions, jalapeno, and lime zest and cook for three minutes.
- Add the chicken stock and bring to a simmer. Remove the lemongrass and ginger. Add the shrimp, fish sauce, sugar, lime juice, and sesame oil and simmer until the fish are opaque for about five minutes.
- Divide the carrots, red pepper, cilantro, and basil between the four bowls. Then, add soup and shrimp to each bowl and serve. Sprinkle some red pepper flakes on each serving.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
