Spicy Lemongrass Shrimp Soup with Mushrooms

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

Spicy Lemongrass Shrimp Soup with Mushrooms

YOUR SOLIN GENERATED RECIPE

Spicy Lemongrass Shrimp Soup with Mushrooms

A vibrant and invigorating soup that marries the aromatic punch of lemongrass and ginger with succulent shrimp and earthy mushrooms. This soup is delicately spiced with fresh chili and balanced by a touch of light coconut milk, creating a refreshing, warm bowl perfect for any meal.

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NUTRITION

356kcal
Protein
48.8g
Fat
10.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, peeled and deveined

1 cup sliced White Button Mushrooms

1 stalk Lemongrass, crushed

1 clove Garlic, minced

1 tsp minced Ginger

1 cup Low Sodium Chicken Broth

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 medium Carrot, thinly sliced

1 small Red Chili, sliced

Juice of 1/2 Lime

2 tbsp chopped Cilantro

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic, ginger, and crushed lemongrass. Sauté for about 1-2 minutes until fragrant.

  • 3

    Pour in the chicken broth and bring to a simmer.

  • 4

    Add the sliced carrot, mushrooms, and red chili. Let the vegetables simmer for 3-4 minutes until slightly tender.

  • 5

    Stir in the light coconut milk and add the shrimp. Simmer gently until the shrimp turn pink and are cooked through, about 3-4 minutes.

  • 6

    Squeeze in the lime juice and stir well.

  • 7

    Taste and adjust seasonings if needed.

  • 8

    Ladle the soup into bowls and garnish with chopped cilantro before serving.

Spicy Lemongrass Shrimp Soup with Mushrooms

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

Spicy Lemongrass Shrimp Soup with Mushrooms

YOUR SOLIN GENERATED RECIPE

Spicy Lemongrass Shrimp Soup with Mushrooms

A vibrant and invigorating soup that marries the aromatic punch of lemongrass and ginger with succulent shrimp and earthy mushrooms. This soup is delicately spiced with fresh chili and balanced by a touch of light coconut milk, creating a refreshing, warm bowl perfect for any meal.

NUTRITION

356kcal
Protein
48.8g
Fat
10.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, peeled and deveined

1 cup sliced White Button Mushrooms

1 stalk Lemongrass, crushed

1 clove Garlic, minced

1 tsp minced Ginger

1 cup Low Sodium Chicken Broth

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 medium Carrot, thinly sliced

1 small Red Chili, sliced

Juice of 1/2 Lime

2 tbsp chopped Cilantro

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic, ginger, and crushed lemongrass. Sauté for about 1-2 minutes until fragrant.

  • 3

    Pour in the chicken broth and bring to a simmer.

  • 4

    Add the sliced carrot, mushrooms, and red chili. Let the vegetables simmer for 3-4 minutes until slightly tender.

  • 5

    Stir in the light coconut milk and add the shrimp. Simmer gently until the shrimp turn pink and are cooked through, about 3-4 minutes.

  • 6

    Squeeze in the lime juice and stir well.

  • 7

    Taste and adjust seasonings if needed.

  • 8

    Ladle the soup into bowls and garnish with chopped cilantro before serving.