Spicy Thai Shrimp Soup For One
This Spicy Thai Shrimp Soup For One is flavored with lemongrass, ginger and peppers and is filled with mushrooms, shrimp and bok choy. A hearty and flavorful single serving recipe that's so easy to make!
Servings: 1 person
Calories: 379kcal
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onions
- 1 small Thai chili , seeds removed and finely chopped
- 2 cloves garlic , minced
- 1 cup sliced mushrooms
- 1 tablespoon minced ginger
- 2 cups low-sodium chicken broth
- 1 stalk lemongrass , cut into 2-inch strips with outer layer removed.
- 1 cup baby bok choy , chopped
- 5 ounces shrimp , peeled and deveined (about 20 small-medium sized shrimp)
- pinch salt
- 1/2 cup cooked thin rice noodles (I use Thai Kitchen Thin Rice Noodles)
- 1 teaspoon cilantro leaves , chopped (optional)
Instructions
- In a medium saucepan, heat the oil on medium-high heat.
- Add the chopped onions, chili peppers and garlic and cook until onions are translucent, about 5 minutes.
- Add the sliced mushrooms and ginger to the pot and cook, stirring occasionally for 10 minutes.
- Pour in the chicken broth.
- Place the pieces of lemongrass on a cutting board and with the flat side of a knife, gently press down on the lemongrass to release the flavors. Add to the pot.
- Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
- Stir in the bok choy and the shrimp. Simmer until the shrimp is opaque, 3-4 minutes.
- Taste and add a pinch or two of salt if necessary. Remove pot from heat and cover.
- Prepare the thin rice noodles according to package directions. The rice noodles cook very quickly.
- To serve, spoon the rice noodles into a bowl and pour the soup over the noodles. Top with chopped cilantro, if desired.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 33g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 357mg | Sodium: 1331mg | Potassium: 1167mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5029IU | Vitamin C: 80mg | Calcium: 396mg | Iron: 7mg