Monday, September 21, 2009

Lemongrass, Shrimp and Mint Soup

Shrimp Soup


The other day I needed something very, very light for dinner. A soup that was barely more than a broth, but still had some substance. I figured the way to go was Asian, since their flavorful broths don't need a lot of other ingredients to make them feel substantial. So, I turned to Flavorsfrom Donna Hay. On page 54, I found exactly what I was looking for: Lemongrass, Prawn, and Mint Soup.

Shrimp Soup


The beauty of this soup is that other than the mint, I had every single ingredient already in my pantry or freezer. The prawns (shrimp), lemongrass, ginger, red chillies, and kaffir lime leaves are always in my freezer. I also always have noodles of some sort and, of course, soy sauce in my pantry. This was really good, and perfect when you need something really light. It is amazing how much flavor the broth has from the simple ingredients, and I love the idea of first infusing the broth with the shrimp shells.

Lemongrass, Prawn and Mint Soup
Adapted From Donna Hay Flavors
Serves 4

1 1/4 lbs shrimp
6 cups water
3 tablespoons soy sauce
3 stalks lemongrass, bruised
2 slices ginger
1-2 red chilies, sliced
4 kaffir lime leaves, shredded
3 1/2 oz rice vermicelli noodles (or you favorite noodle)
1/4 cup shredded Vietnamese mint (or whatever kind you have)

Peel the shrimp and place the shells into a saucepan and cook over medium heat until the shells are well colored. Add the water and bring to a boil, let simmer for 2 minutes, skimming the foam off the top if you need to.

Drain through a fine strainer and discard the shrimp peels. Place the shrimp stock, soy sauce, lemongrass, ginger, chilies and kaffir lime leaves into the saucepan and simmer over low heat for 5 minutes.

Cook the noodles according to directions, drain and place in bowls. Add the shrimp to the broth in the saucepan and cook for about 2 minutes are until the shrimp are tender.

Stir the mint through the soup and ladle into bowls on top of the noodles. (I removed the lemongrass and ginger before spooning the soup over). Serve with lime wedges and extra chilli.

23 comments:

Marjie said...

Great idea! I love shrimp no matter how they're served.

Kim said...

It sounds delicious and really looks beautiful! A very flavorful light dish indeed.

Amy said...

Always looking for simple soups. And I love shrimp.

Pam, do you think I could substitute the lemongrass stalks with dried lemongrass? Maybe a teaspoon or so?

Paula said...

Mmm ... soup! I like what you did with the shells. Alas, I'm not a mint eater, but I could easily substitute Thai basil. My littlest gal would slurp this up. I could just imagine her and I vying for the last serving. YUM! YUM! YUM!

Natashya KitchenPuppies said...

Wonderful! That totally looks like the kind of soup I would make.. and the kind of bowl I would buy - we must be sisters!

Alisa - Frugal Foodie said...

This sounds like a beautiful flavor combination. I just love Vietnamese food!

Katherine Aucoin said...

This is a soup I know I would adore. Beautiful photo, Pam.

Barbara said...

Perfect light dinner- and you had all the ingredients at hand too. Bet it was delicious!

JennDZ - The Leftover Queen said...

Beautiful photos! I bet it was wonderful!

SweetPeaSurry said...

Oh ... I think I can modify this for my special diet too. YAY!!!!
Thanks for the recipe!!!

Michelle said...

OHHHH MY...does this look delicious or what!

Nancy said...

This looks and sounds amazing.

5 Star Foodie said...

Delicious soup, such great flavors with lemongrass & mint!

Lady P said...

sounds luscious and i want to know - how do you store these kefir leaves - your freezer must be an amazing place!

Grace said...

i feel a strong urge to just chug that broth like a glass of water after a marathon--it looks delectable!

Joanne said...

This seems to have such refreshing flavors! Perfect for the kind of meal you described.

Chef Fresco said...

Nice pictures! This soup sounds delicious!

Lydia (The Perfect Pantry) said...

This is the soup I crave when I have a cold. If I don't make it myself, I order it from the local Thai restaurant -- sometimes two bowls of soup will be my entire meal. The spiciness seems to work wonders when I'm sick!

Chris said...

Nice dish and exceptional styling and photography!

Pam said...

Holy cow - my mouth is drooling! this soup looks amazing.

Antoinette said...

Pam, I never know how hungry I am until I visit your blog. That soup looks so very delicious.

Kevin said...

The lemon and lime flavours in this soup would be amazing!

Peter M said...

Pam, the photo is gorgeous, the bowl perfect for an Asian soup and now, the weather is also right. Pass the hot sauce.