With its lively dance of flavors, this soup is a spring tonic.

Julia Lee
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim green tips from lemongrass and peel off tough outer layer from each. Mash stalks with a meat mallet or rolling pin, then tie each stalk in a knot. Put in a small pot, add chicken broth, serrano chile, shallot, and ginger, and bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes.

    Advertisement
  • Remove lemongrass, serrano chile, and ginger from pot and discard. Add zucchini, mushrooms, jalapeño chile, and shrimp. Turn off heat and let steep until shrimp is just cooked through, 2 minutes.

  • Stir in fish sauce, 1 tbsp. vinegar, the cilantro, and dill. Add more vinegar to taste, if you like.

  • Divide among 4 bowls and serve hot.

Nutrition Facts

160 calories; calories from fat 21%; protein 25g; fat 3.7g; saturated fat 0.9g; carbohydrates 8.4g; fiber 0.7g; sodium 601mg; cholesterol 121mg.
Advertisement
Advertisement