This is another soup recipe that was concocted so that fresh produce in the fridge wouldn’t go to waste. The broth is fabulously easy and a tasty base for any ingredients though, so feel free to ignore my soup ingredients list and use what you have available in your fridge or pantry. Also, the less ingredients you incorporate, the less time to cook. Since I had plenty of time on my hands last night, I decided to steam a couple lobster tails, cook wild rice and sauté shrimp to add to the soup; all three of these ingredients require separate cooking methods from the soup itself.
First disclaimer! This is not a tom yum soup recipe. Second disclaimer! This is my first time cooking with lemongrass. You will find multiple different methods of chopping and cooking with this ingredient online. Explore and experiment!
- 2 lemongrass stalks
- 6 cups of water
- 3 tbs fish sauce
- 3 tbs sriracha sauce
- 1 lime, juice and zest
- 3 red hot peppers, sliced (found them in H-Mart – not as spicy as jalapenos)
- 1 jalapeno, chopped
- 1 can of bamboo shoots
- 1 can of sliced water chestnuts
- 1 1/2 cup carrots, chopped
- 1 medium sized onion, chopped
- 1 cup of sliced grape tomatoes
- 1 cup of chopped baby spinach
- Handful of fresh parsley, chopped
- 1 lb of shrimp, deveined, tail-on
- Coconut oil
- 1 lime, zest and juice
- 3 cloves garlic
- Pour 6 cups of water into a large pot.
- Prepare lemongrass. My method: chop the bottom ends and 1/3 of the stalk from the top end. Cut the stalks into pieces 5-6 inches long. Use the back of your knife to bruise the lemongrass – this releases flavor. Drop the lemongrass into the water and let boil for 10 minutes.
- Remove from heat and then, remove lemongrass from the broth (your broth should have a nice golden color to it now). Add fish sauce, sriracha, and lime zest and juice.
- Throw in all the ingredients, other than the grape tomatoes and shrimp, into the broth. Bring to a boil and simmer for about 10 minutes.
- Remove pot from heat. Add in tomatoes and shrimp with reserved juices. (Note: the tomatoes lose flavor and texture if you cook it with the broth.)
- Line a sauté pan with coconut oil.
- Add garlic, shrimp and lime juice. The shrimp will only take a few minutes to cook.
- Remove from heat and set aside, until you have completed step # 4 above.
You will see from the photo that I placed a steamed lobster tail on top of each bowl. There’s also a 1/2 cup of cooked wild rice at the bottom of the bowl, which you can’t see.