Thai Shrimp Soup

  • Yield: 7 servings


6cups chicken stock
3stalks fresh lemongrass, lower part only, sliced diagonally into three pieces, crushed slightly
-- zest from 1 lime
1small serrano pepper, seeded and diced
1pound large peeled and deveined shrimp, tails removed
2tablespoons freshly squeezed lime juice
scallions, white part only, minced
1/4cup fresh cilantro, minced
1small red Thai chili pepper, minced


  1. Place the stock, lemongrass, and lime zest in a large saucepot over high heat. Bring to a boil, lower the heat, cover, and simmer for 20 minutes.
  2. Strain the broth and return it to the saucepot. Add the pepper and shrimp and simmer over low heat for 3 to 5 minutes, until the shrimp are just cooked through. Stir in the lime juice.
  3. Garnish each bowl with scallions, cilantro, and chili pepper.

From the book You Won’t Believe It’s Salt-Free!, by Robyn Webb. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.

Nutritional Info *per serving

  • Calories 70 cal
  • Fat 1 g
  • Cholesterol 95 mg
  • Sodium 115 mg
  • Carbohydrate 4 g
  • Sugars 1 g
  • Protein 11 g