Asian Coconut Lemongrass Soup with Shrimp

Ingredients

• 1 tablespoon vegetable oil
• 1 cup onion finely chopped
• 2 tablespoons fresh ginger minced
• 3 stalks lemongrass cut into 2-inch pieces and smashed
• 4 cups chicken broth
• 1 can coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 12 ounces shrimp peeled and deveined
• 1 cup mushrooms sliced
• 1 cup red bell pepper sliced
• 2 tablespoons lime juice freshly squeezed
• 1/4 cup cilantro leaves chopped
• 1 teaspoon red chili flakes

Instructions

1. 1 In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. 2 Add the minced ginger and smashed lemongrass to the pot. Stir and cook for another 2 minutes until fragrant.
3. 3 Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
4. 4 Stir in the coconut milk, fish sauce, and sugar. Continue to simmer for another 5 minutes.
5. 5 Add the shrimp, mushrooms, and red bell pepper to the pot. Cook until the shrimp are pink and cooked through, about 4-5 minutes.
6. 6 Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
7. 7 Ladle the soup into bowls and garnish with chopped cilantro and a sprinkle of red chili flakes.