Lemongrass shrimp soup with mushrooms, kale, and glass noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Lemongrass shrimp soup with mushrooms, kale, and glass noodles

Soy-Free, Dairy-Free, Paleo, Gluten-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (sweet potato) noodles
  • 3 organic scallions
  • Sun Basket 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)

Ingredient IQ

The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is usually “bruised,” thinly sliced, or pounded to a paste before it is added to a dish.

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the glass noodles

Bring a medium sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
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.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the lemongrass paste and white parts of the scallions and cook until fragrant, 1 to 2 minutes. Add 4 cups [8 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid is thickened slightly and flavorful, 6 to 8 minutes.
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

To the pot with the broth, stir in the shrimp and mushrooms and cook until the mushrooms start to soften and the shrimp are firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in 1 tablespoon [2 TBL] fish sauce. Add more fish sauce to taste.

Serve

Transfer the noodles to individual bowls and top with the soup. Garnish with the cilantro, green parts of the scallions, and as much sambal oelek as you like. Serve with the lime wedges.

Kids Can!

  • Measure the water for the soup.
  • Strip the kale leaves.
  • Remove coarse stems from the cilantro.
  • Garnish with the cilantro and scallions.