Low-FODMAP Thai Lemongrass Soup with Shrimp
This Low-FODMAP Thai Lemongrass Soup with Shrimp is a flavorful, aromatic dish that's easy to make and perfect for a light meal. Packed with fresh ingredients!
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.
Notes
For a vegetarian option, substitute shrimp with tofu or mushrooms. Adjust the level of heat by adding more or less chili according to your preference.
Serve with cilantro and lime on top for added freshness. If you want to enhance the flavor, feel free to add some bok choy or spinach just before serving.