Shrimp and Lemongrass Soup



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Our lemongrass dies back in the winter, but come summertime, the stalks are back to their six-foot height. As I said before in an earlier post, lemongrass has been used to cure upset stomachs and help with digestion. I know this to be true since our dog, Kaia, eats lemongrass for this exact reason. She gets a gurgly stomach for nearly no reason at all; thunder, getting a bath, the words “going to the kennel” will all make her tummy growl. But once she’s let outside, she knows to go straight for the lemongrass, which often will quell her indigestion.

Paired with lemongrass, the shrimp and coconut milk make for a great summer soup. It’s not too heavy, but it still packs a lot of flavor. I got this recipe from theĀ Blue Apron website.


2 cloves garlic, minced
2 stalks lemongrass, one stalk minced, the other smashed but left in tact
1 piece ginger, chopped and pealed
1 bunch cilantro, chopped
2 limes, 1 zested and squeezed, and one for garnish
1 red bell pepper, chopped
2 green onions, chopped
1/2 c rice
2 T red curry paste
1 13.5-oz can unsweetened coconut milk
2 cups chicken broth
1 c water
2 t sugar
10 oz shrimp
Cooking oil


First, start the rice. Combine 1 c water, a pinch of salt, and the 1/2 c rice in a bowl on the stove top. One it comes to a boil, bring the heat down to a simmer for 12-14 minutes. Next, wash and dry all the fresh ingredients. In a medium pot, heat 2 t of your cooking oil (I used coconut) over medium heat. Add the chopped garlic, ginger, the one minced stalk of lemongrass (remove hard exterior of the stalk first before chopping and discard), and green onion. Cook 1-2 minutes. Next add the chopped red pepper. Next, add the red curry paste. Cook for 2 minutes, stirring frequently. Then add the coconut milk, broth, water, sugar, lime zest and juice, and smashed lemongrass stalk (with hard exterior removed). Reduce the heat to medium-low, and cook for 3-4 minutes. Throw in the shrimp (you can choose to either keep the peal on, or peal them before you throw them in the soup). Cook for 8-10 minutes.

Discard the stalk of lemongrass, and garnish each bowl with a scoop of rice, cilantro, and the juice from the other lime cut into wedges.

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