The Lupus Cookbook by Reisdorf MS RD Ana

Author:Reisdorf MS RD, Ana
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-11-13T00:00:00+00:00

COCONUT LEMONGRASS SHRIMP SOUP

FLARE SOOTHER FATIGUE-FRIENDLY CARDIO CARE BONE BOOSTER

Kissed with lemongrass, lime, and ginger, this flavorful broth is everything you need on a cold day. Similar to Thai tom kha soup but without the chiles, this soup is great on its own or as part of a larger meal. If you can’t find fresh lemongrass, substitute the zest of one lemon.

SERVES 4

Prep time: 5 minutes

Cook time: 20 minutes

4 cups Chicken Bone Broth

Zest and juice of 1 lime, divided

2 lemongrass stalks, white part only, thinly sliced

2-inch piece fresh ginger, peeled and chopped

2 cups water

8 ounces shrimp, peeled and deveined

2 cups thinly sliced shiitake mushrooms

1 (14-ounce) can full-fat coconut milk

1 tablespoon fish sauce

¼ cup chopped fresh cilantro leaves and stems

1.In a large pot over medium-high heat, combine the broth, lime zest, lemongrass, ginger, and water. Bring to a boil, reduce the heat to medium-low, and simmer for 15 minutes. Strain and discard the lemongrass and ginger. Return the broth to the pot.

2.Add the shrimp and mushrooms and cook over medium heat for 3 to 5 minutes until the shrimp is cooked through and pink.

3.Add the coconut milk, fish sauce, and lime juice. Serve garnished with the cilantro.

VARIATION TIP: If you want a little more bulk to the soup, add a cup of zucchini noodles to your serving bowl and just pour the hot soup on top.

Per serving: Calories 289; Total fat 24g; Saturated fat 21g; Cholesterol 60mg; Carbs 9g; Fiber 3g; Protein 13g; Sodium 599mg

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