
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemongrass shrimp soup with mushrooms, kale, and glass noodles
Gluten-Free, Paleo, Dairy-Free, Soy-Free
2 Servings, 620 Calories/Serving
20 Minutes
Lemongrass, scallions, and cilantro deliver authentic Southeast-Asian flavors to this paleo soup served over gluten-free glass noodles.
In your bag
- 5 ounces glass (sweet potato) noodles
- 3 organic scallions
- Sunbasket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 3 ounces organic cremini or other button mushrooms
- 1 bunch organic lacinato or other kale (about ½ pound)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 2 tablespoons fish sauce
- 2 tablespoons sambal oelek (optional)
Nutrition per serving
Calories: 620, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 1.5g (8% DV), Cholesterol: 215mg (72% DV), Sodium: 1760mg (73% DV), Carbohydrates: 80g (27% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains:
Fish (anchovy)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the glass noodles
While the water heats and the noodles cook, prepare the rest of the meal.
2
Make the broth
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
While the broth simmers, prepare the remaining ingredients.
3
Prep the remaining ingredients
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt.
- Cut the mushrooms into quarters.
- Strip the kale leaves from the stems; coarsely chop the leaves.
- Cut the lime into wedges for garnish.
- Remove any coarse stems from the cilantro sprigs. Set aside the sprigs for garnish.
4
Finish the soup
Serve
Kids Can!
- Measure the water for the soup.
- Strip the kale leaves.
- Remove coarse stems from the cilantro.
- Garnish with the cilantro and scallions.