Skip to content

Fish, Meal soups and plant based

Shrimp and lemongrass soup with rice vermicelli

Shrimp and lemongrass soup with rice vermicelli is a Vietnamese inspired dish for 4 people, ready in 30 minutes, easy to make, for €3.50 per person. Its success comes from the broth, infused at length with crushed lemongrass, ginger, and garlic, and from shrimp cooked just enough to stay tender.

Tonight, a little trip to Vietnam with a lemongrass scented broth, shrimp, mushrooms, and rice vermicelli.

Shrimp and lemongrass soup with rice vermicelli
Total time
30 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
400 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This soup gets its character from a broth that takes time to soak up lemongrass, ginger, and garlic before the shrimp go in. Button mushrooms add a soft bite, rice vermicelli soaks up the broth's fragrance without weighing it down, and chili, cilantro, and lime wake up every spoonful with a fresh, tangy edge.

It's the kind of dish to make on a weeknight when you want something light but full of flavor, or on a Sunday evening after a heavy lunch. It appeals most to fans of Vietnamese cooking and adults who like a bit of heat, less so to kids who are sensitive to chili or fish sauce.

The ingredients

4 people

Fish counter

  • Peeled shrimp 400 g

Fruits and vegetables

  • Lemongrass 2
  • Fresh ginger 1 piece
  • Button mushrooms 200 g
  • Lime 1
  • Fresh chili pepper 1
  • Fresh cilantro 1 bunch
  • Garlic 2 cloves

Pantry

  • Chicken brothoften in the pantry 1.2 l
  • Rice vermicellioften in the pantry 150 g
  • Fish sauce 2 tbsp

Allergens Shellfish, Fish

The step by step recipe

  1. Crush the lemongrass, cut it into pieces, and heat it in the broth with the sliced ginger and garlic. 10 min

    Remove the tough outer leaves of the lemongrass, keep the tender heart.

  2. Add the sliced mushrooms and let them cook for a few minutes. 4 min

    Cut them into thin slices so they cook quickly.

  3. Soak the vermicelli in boiling water according to the package instructions, then drain and divide them among the bowls. 4 min

    A splash of cold water keeps them from sticking together.

  4. Drop the shrimp into the simmering broth and cook them, then add the fish sauce and the lime juice. 3 min

    As soon as they turn pink and curl up, turn off the heat, otherwise they get tough.

  5. Pour the broth over the vermicelli, add the sliced chili and the cilantro.

    If you don't have fish sauce, use a splash of soy sauce with a bit of lime instead.

Our tips to get it right

  • Let the broth infuse with the lemongrass, ginger, and garlic for at least 10 minutes before adding the other ingredients, that's what gives the soup its full fragrance.
  • Taste the broth before serving and adjust the fish sauce and lime to your liking, the balance between salty and sour makes all the difference.
  • Never leave the shrimp in the simmering broth for more than 3 minutes, they turn rubbery if they cook too long.

The variations

  • Swap the shrimp for sliced chicken for a more budget friendly version that's just as fragrant.
  • For a vegetarian version, replace the shrimp with firm tofu and the chicken broth with vegetable broth, keeping the fish sauce or swapping it for soy sauce.
  • For kids, leave out the chili and serve the fish sauce and lime on the side so everyone can adjust it to their taste.

What to serve it with

  • Fresh spring rolls
  • Green tea or fresh limeade
  • Extra fresh herbs on the table

Storage

The broth alone keeps for 2 days in the fridge in a sealed container. Don't store the vermicelli once mixed in, they get too soft. Reheat the broth gently without letting the shrimp boil again, so they don't turn tough.

Questions about this dish

Can you use lemongrass paste or dried lemongrass instead of fresh?

Yes, but the flavor will be less intense. Use about one teaspoon of lemongrass paste to replace one fresh stalk, and let it infuse a bit longer.

Can you make the broth ahead of time?

Yes, you can infuse the broth the day before and keep it in the fridge. Just reheat it and add the shrimp at the last moment.

Can this soup be frozen?

The broth alone freezes well, without the shrimp or vermicelli. Add those two fresh on the day you serve the soup, to keep a good texture.

What shrimp works best for this soup?

Raw peeled shrimp gives the best result, since they cook directly in the broth and soak up its flavor. Pre-cooked shrimp also works, just warm them through for a few seconds.

How long does it take to make a shrimp and lemongrass soup with rice vermicelli?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp and lemongrass soup with rice vermicelli?

About 400 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp and lemongrass soup with rice vermicelli cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

Meal soups and plant based cooking

See all

Mushroom recipes

See all