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!