If you find yourself in the mood for a soup night and want to use a lot of strong aromatics so that you can revel in the wafting goodness as it cooks, this one is for you! It builds its base flavours with lemongrass and ginger, and the other ingredients only serve to intensify and round out the culinary joyousness. This soup is great for a stay at home night when you have some sniffles!
If you’re looking to build some more body to your soup, try adding some white rice or ramen noodles.
Time: 40 Minutes
- About 4 Cups of Vegetable Stock
- 1/2 can of Coconut Milk (we used low fat)
- 8 Ounces of Shrimp (peeled and deveined)
- Scallion Onions
- White or Button Mushrooms
- Shredded Carrot
- Fresh Ginger
- Lemongrass (we used lemongrass paste for ease and because fresh lemongrass wasn’t available)
- Optional: Corn Starch and Water to thicken the soup at the end
- Pour your vegetable stock into a soup pot.
- Peel your ginger, and use a microplane grater to grate it into your stock. Add in your lemongrass paste as well, and bring to a simmer.
- While your soup base is heating, wash your veggies, and then slice your scallions into ribbons (about an inch long), and cut your mushrooms into quarters.
- When your liquid comes to a rapid simmer, carefully add in your mushrooms, scallions, and shredded carrot. Bring back to a simmer, and let cook for about 15 minutes.
- After 15 minutes, add in your coconut milk, and squirt in Sriracha (to achieve your desired level of spiciness).
- Simmer for another 5 minutes, and rinse and dry your shrimp while this happens.
- Add your shrimp to the pot, and simmer for about 5-7 minutes until the shrimp turns pink and firms up.
- If you’re planning to thicken your soup, as the shrimp cooks, mix a few ounces of corn starch with some warm water, stir to combine completely, and add to your soup pot.
- When your shrimp is fully cooked, you’re done!
- Plate, devour, and enjoy!