| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 16g | 15g |
| sugars | fibre | protein | salt |
| 6g | 2g | 20g | 2.5g |
As soon as I first tasted Rice Paddy Herb and Lemongrass Soup, I was transported to a vibrant, tropical coastline. There’s something about the combination of fresh, fragrant lemongrass, creamy coconut milk, and the bright zip of lime juice that speaks to my Southern soul. This recipe embodies the harmony of flavors that I love so much. Picture yourself sitting at a family gathering in a quaint Charleston backyard; it feels right at home, doesn’t it?
A Fusion of Coastal Flavors
One reason I adore this recipe is its wonderful marriage of textures and tastes. The tender shrimp and hearty mushrooms intertwine with the aromatic lemongrass and rice paddy herb, delivering a complex yet comforting dish. I’ve always had a soft spot for seafood, thanks to Charleston’s rich maritime culture, and the essence of the sea that the shrimp bring to this soup ties everything together beautifully.
Health benefits? Yes, please! The Rice Paddy Herb and Lemongrass Soup is a bonanza of nutrition. Lemongrass is renowned for its inflammation-fighting properties, while garlic and onions serve as natural immunity boosters. The proteins from the shrimp and the healthy fats from the coconut milk make this a balanced, wholesome meal. For those keeping an eye on caloric intake or wanting to add more veggies to their diet, this soup hits all the right notes.
Perfect Pairings
What’s great about this soup is how it complements a variety of dishes. Serve it alongside a crisp green salad with a light vinaigrette, or pair it with a more substantial entrée like buttermilk fried chicken (one of my personal favorites). Imagine the contrasts of flavors and textures – utterly delightful! It also reminds me quite a bit of Vietnamese Pho, with its rich broth and bursts of fresh herbs.
If you’re looking to create a full meal experience, consider a simple side of light coconut jasmine rice or spicy mango salad. These dishes not only enhance the meal but also echo the tropical notes found in Rice Paddy Herb and Lemongrass Soup, making each bite an exciting yet comforting journey.
So why do I love this recipe? It’s more than just a soup; it’s an experience. It’s a blend of my Southern roots and my culinary explorations, all in one bowl. It’s flavorful and hearty, yet light enough to enjoy year-round. The Rice Paddy Herb and Lemongrass Soup is a testament to how diverse and delightful food can be, merging different cuisines and palates into a harmonious dance. Give it a try, and let your taste buds travel to a coastal paradise. Enjoy!
What You’ll Need
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks lemongrass, trimmed and smashed
- 2 quarts vegetable broth
- 2 cups coconut milk
- 1 pound shrimp, peeled and deveined
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 1/4 cup fish sauce
- 3 tablespoons lime juice
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup fresh rice paddy herb leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Cooked rice, for serving
- Fresh lime wedges, for garnish
- Sliced red chili, for garnish (optional)
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Step Two
Add the trimmed and smashed lemongrass stalks to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
Step Three
Stir in the coconut milk and allow the soup to come back to a gentle simmer. Add the peeled and deveined shrimp, sliced mushrooms, and halved cherry tomatoes to the pot. Cook until the shrimp are pink and opaque, about 4-5 minutes.
Step Four
Add the fish sauce, lime juice, sugar, salt, and black pepper to the pot. Stir well to combine all the ingredients. Simmer for an additional 2-3 minutes.
Step Five
Remove the lemongrass stalks from the pot and discard them. Add the fresh rice paddy herb leaves, chopped cilantro, and chopped green onions to the soup. Stir to combine.
Step Six
Serve the soup hot over cooked rice. Garnish each serving with fresh lime wedges and, if desired, sliced red chili for an extra kick. Enjoy!
