When life gets really busy and hectic (can you say December?) someone in my family always comes down with something. Unfortunately, last week it was my oldest son’s turn. He always requests Spicy Lemongrass and Shrimp Soup to warm him up and clear up his sniffles. I know chicken soup is the traditional way to go at the first sign of sickness, but this soup really does the trick when sinuses are plugged up and taste buds aren’t functioning at their peak.
If you’ve never used lemongrass I encourage you to try it. It is known to have numerous health benefits and anti-inflammatory qualities, especially when combined with garlic and spicy chilies as in this recipe. This soup is spicy, warm, exotic and above all tastes great, whether you’re sick or not. Plus, it’s really quick to prepare so that when you feel the urge to stray from the traditional you can do it in 25 minutes with an Aroma Rice Cooker.
1 lb uncooked jumbo shrimp, peeled and deveined
2 carrots, sliced diagonally
2 celery stalks, sliced diagonally
1/2 onion, sliced diagonally
2 cloves garlic, thinly sliced
2 large slices of fresh ginger
2 tbsp red pepper flakes
1 lemongrass stalk
4 cups vegetable broth
2 tbsp coconut oil or butter
To prepare the lemon grass, remove the tough, outer leaves. Cut the stalk into 2-3 inch pieces and “bruise” by bending them several times.
Set your rice cooker to Sauté-Then-Simmer™ and add the oil or butter to the inner pot. Add vegetables, ginger and garlic and sauté for 10 minutes.
Add broth and red pepper flakes and let cook for another 10 minutes. Add shrimp and let it cook until barely pink before serving, about 2 minutes.
Enjoy and kiss that cold goodbye!
Over to You
What’s your version of a delicious spicy soup? Share and inspire us!