Source: dLife

A spicy vegetable and shrimp soup seasoned with lemongrass and ginger.

Servings

0.33 medium shallots , thinly sliced
0.25 cup fresh lemongrass , chopped
1 tbsp fresh ginger root , peeled and julienne-cut
1 tbsp green chile peppers, diced , seeded and julienne-cut
2 large garlic cloves , thinly sliced
1 cooking spray
1 tsp vegetable oil
0.75 lb raw medium shrimp , peeled, deveined, and halved lengthwise
6 cup cold water
1 cup fresh mushrooms , thinly sliced
3 tbsp fresh lime juice
1 tbsp fish sauce
0.25 tsp chili oil
0.25 cup fresh basil , thinly sliced

1 Heat a frying pan over high heat. Sauté shallot, lemongrass, ginger root, green chile, and garlic 2 minutes or until golden. Take out of pan and reserve.
2 Spray pan with cooking spray and pour in oil; heat over medium-high heat. Cook shrimp 3 minutes or until opaque.
3 Boil a large pot of water. Mix in shallot mixture, lower heat, and simmer 10 minutes. Stir in mushrooms and simmer 2 minutes. Take pot off of heat and add in shrimp, lime juice, fish sauce, and chili oil. Garnish with basil.