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 cup cilantro leaves, chopped
• 1 teaspoon red chili flakes

Method

1. 01
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. 02
   Add the minced ginger and smashed lemongrass to the pot. Stir and cook for another 2 minutes until fragrant.
3. 03
   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. 04
   Stir in the coconut milk, fish sauce, and sugar. Continue to simmer for another 5 minutes.
5. 05
   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. 06
   Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
7. 07
   Ladle the soup into bowls and garnish with chopped cilantro and a sprinkle of red chili flakes.