Spicy Lemongrass Shrimp and Mushroom Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Lemongrass Shrimp and Mushroom Soup

YOUR SOLIN GENERATED RECIPE

Spicy Lemongrass Shrimp and Mushroom Soup

A vibrant and aromatic soup featuring succulent shrimp, earthy mushrooms, and the bright zing of lemongrass and red chili. This dish melds spicy, savory, and slightly creamy elements, creating a soothing yet invigorating meal perfect for any time of day.

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NUTRITION

434kcal
Protein
48.1g
Fat
10.5g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup sliced Mushrooms

1 stalk Lemongrass, chopped

1 medium Red Chili Pepper, sliced

2 cloves Garlic, minced

1 inch Ginger, grated

2 cups Low-Sodium Broth

1/3 cup Light Coconut Milk

1/2 cup cooked Rice Noodles

2 tbsp Scallions, chopped

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PREPARATION

  • 1

    Prepare all ingredients: peel and devein the shrimp, slice mushrooms, finely chop the lemongrass, slice the red chili, mince the garlic, grate the ginger, and chop the scallions.

  • 2

    In a medium pot, heat a splash of water or a few drops of oil over medium heat. Add the garlic, ginger, lemongrass, and red chili, and sauté briefly until fragrant, about 1-2 minutes.

  • 3

    Pour in the low-sodium broth and bring to a simmer. Allow the broth to infuse with the aromatics for 3-4 minutes.

  • 4

    Add the mushrooms and continue simmering until they start to soften, about 3 minutes.

  • 5

    Stir in the light coconut milk and return the soup to a gentle simmer.

  • 6

    Add the shrimp and cooked rice noodles to the soup. Simmer until the shrimp are just cooked through, about 3-5 minutes. Avoid overcooking to maintain their tenderness.

  • 7

    Taste and adjust seasoning if needed. Garnish with chopped scallions before serving.

Spicy Lemongrass Shrimp and Mushroom Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Lemongrass Shrimp and Mushroom Soup

YOUR SOLIN GENERATED RECIPE

Spicy Lemongrass Shrimp and Mushroom Soup

A vibrant and aromatic soup featuring succulent shrimp, earthy mushrooms, and the bright zing of lemongrass and red chili. This dish melds spicy, savory, and slightly creamy elements, creating a soothing yet invigorating meal perfect for any time of day.

NUTRITION

434kcal
Protein
48.1g
Fat
10.5g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup sliced Mushrooms

1 stalk Lemongrass, chopped

1 medium Red Chili Pepper, sliced

2 cloves Garlic, minced

1 inch Ginger, grated

2 cups Low-Sodium Broth

1/3 cup Light Coconut Milk

1/2 cup cooked Rice Noodles

2 tbsp Scallions, chopped

PREPARATION

  • 1

    Prepare all ingredients: peel and devein the shrimp, slice mushrooms, finely chop the lemongrass, slice the red chili, mince the garlic, grate the ginger, and chop the scallions.

  • 2

    In a medium pot, heat a splash of water or a few drops of oil over medium heat. Add the garlic, ginger, lemongrass, and red chili, and sauté briefly until fragrant, about 1-2 minutes.

  • 3

    Pour in the low-sodium broth and bring to a simmer. Allow the broth to infuse with the aromatics for 3-4 minutes.

  • 4

    Add the mushrooms and continue simmering until they start to soften, about 3 minutes.

  • 5

    Stir in the light coconut milk and return the soup to a gentle simmer.

  • 6

    Add the shrimp and cooked rice noodles to the soup. Simmer until the shrimp are just cooked through, about 3-5 minutes. Avoid overcooking to maintain their tenderness.

  • 7

    Taste and adjust seasoning if needed. Garnish with chopped scallions before serving.