Recipe Details

Lemongrass Shrimp Soup

Number of Servings: 8

Serving Size: 1 cup

Light and zesty, this soup is an appetizer with a great flavor that melds with any type of meal.

Name: Amount:
low-fat, reduced-sodium chicken broth 6 cups
stalks fresh lemongrass 3
Grated zest of lime 1
fresh lime juice 2 Tbsp
'lite' coconut milk 1 cup
lb large shrimp, peeled and deveined 1
minced cilantro 3 Tbsp
red chili, minced 1

Heat the chicken broth in a large saucepot over medium-high heat. Remove any outer dried leaves of each stalk of lemongrass. Cut three pieces from the bottom of each stalk into 2-inch lengths. Discard the upper two thirds of each stalk.


Add the lemongrass pieces and lime zest to the chicken broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Strain the broth, and return the broth to the saucepot. Add the lime juice and coconut milk. Add the shrimp, and simmer on medium heat for 4 minutes until shrimp is cooked through.


Garnish each bowl with some of the cilantro and red chili.

Nutritional Information (per serving)
Calories 65
Calories from Fat 20
Total Fat 2g
Saturated Fat 1g
Cholesterol 65mg
Sodium 460mg
Potassium n/a
Carbohydrates 3g
Dietary Fiber 0g
Sugars 1g
Protein 9g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Lean Meat 1/2 Fat