Spicy Lemongrass and Shrimp Soup
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.

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Spicy Lemongrass and Shrimp Soup

Kiss any cold goodbye with this soothing soup.

Prep: 15 min Total: 20 min


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 tblsp red pepper flakes

1 lemongrass stalk

4 cups vegetable broth

2 tblsp 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.

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