Hey there, food fam! If you’re looking for a quick and easy soup that’s perfect for any day of the week, this Low-FODMAP Thai Lemongrass Soup with Shrimp is exactly what you need!
This recipe is not just a flavor bomb but also a gut-friendly option, which is a win-win if you’re being mindful about your diet. Packed with the fresh scents of lemongrass and the sweetness of shrimp, it’s like a mini vacation in a bowl.
What’s really cool about this soup is how customizable it is! Want to add more veggies? Go for it! Prefer tofu over shrimp? You can totally swap that in too. Plus, it comes together in less than 30 minutes, saving you so much time in the kitchen. Whether you’re figuring out how to make authentic Thai soup or just seeking a warm and comforting dish, this recipe has you covered.
Serving and Pairing Suggestions:
You can enjoy this Thai lemongrass soup on its own, but it pairs beautifully with some delicious side dishes! I recommend serving it alongside Vegetarian Spring Rolls with Sweet Chili Sauce for that perfect crunch or, if you’re feeling a bit more indulgent, try it with Yogurt Mint Dressing drizzled over grilled veggies. Feeling festive? A glass of Watermelon Sangria can wrap up your meal nicely!
Tips and Notes:
- Shrimp Alternatives: If you’re not a shrimp person, try substituting with chicken or tofu. Just adjust cooking times accordingly!
- Storage: Leftovers? No problem! Store in the fridge for up to three days. Reheat gently to avoid overcooking the shrimp.
- Fresh Ingredients: Make sure your lemongrass is fresh for the best flavor. Don’t skip on the fresh herbs either—they really amp up the taste!
So, get your chefs hats on and let’s dive into the deliciousness of this Low-FODMAP Thai Lemongrass Soup!
Low-FODMAP Thai Lemongrass Soup with Shrimp
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Knife
Ingredients
- 1 tablespoon oil - use garlic-infused oil for more flavor
- 1 stalk lemongrass - finely chopped
- 1 inch ginger - sliced
- 4 cups low-sodium chicken broth
- 1 can coconut milk - 400 ml
- 1 tablespoon fish sauce - or to taste
- 2 green onions - tops only, chopped
- 1 red chili - sliced thinly, adjust for spice level
- 1 pound shrimp - peeled and deveined
- 1 cup mushrooms - sliced, such as shiitake or oyster
- 1 lime - juiced
- Cilantro - for garnish
Instructions
- In a large pot, heat the oil over medium heat, and add the chopped lemongrass and ginger. Sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and coconut milk; bring it to a gentle simmer.
- Add fish sauce, green onion tops, and sliced chili. Let it simmer for about 5 minutes.
- Introduce the shrimp and sliced mushrooms to the pot. Cook for another 5-7 minutes, or until shrimp are pink and cooked through.
- Stir in the lime juice, then taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.