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A white bowl filled with spaghetti squash soup on a white table
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5 from 7 votes

Lemongrass Ginger Soup

This recipe for lemongrass ginger soup is packed full of migraine and anti-inflammatory fighting spices. It's easy to substitute rotisserie chicken for the shrimp and pasta or farro for the butternut squash. Recipe adapted from Bon Appetit. 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Healthy
Servings: 4 people
Calories: 248kcal
Author: Alicia

Ingredients

  • 1 2-3lb spaghetti squash, cut in half with seeds and pulp scooped out
  • 1 lb uncooked, peeled and deveined shrimp * Get the tail off to make your life easier
  • 2 stalks of lemongrass
  • 3 garlic cloves, peeled and sliced
  • 3 inch ginger piece, peeled and sliced
  • 2 tablespoon ghee or olive oil
  • ¼ cup cilantro, chopped
  • 2 green onions, chopped
  • 6 cups vegetable or chicken broth * Try my HYH safe instant pot chicken broth!
  • kosher salt to taste
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees. Rub the cut halves of the spaghetti squash with olive oil and sprinkle with salt and pepper (see post if you have a tough time cutting in half). On a baking sheet, place the squash cut side down and roast for 50 minutes. Remove from oven and let cool, then run a fork up and down the squash to make the "spaghetti" strands. 
  • Meanwhile, cut your lemongrass by trimming the stalky ends, then slicing in half, then into smaller 3 inch segments. Melt butter or olive oil in a large, heavy bottomed pot. Add garlic, cut lemongrass, and ginger. Saute over medium heat for about 2 minutes until fragrant. 
  • Add broth and bring to a boil. Reduce heat and allow to simmer for 30 minutes. After 30 minutes, strain broth through a fine mesh sieve and place it back into the heavy bottom pot. Add the shrimp (or chicken) and let simmer for another 10 minutes. 
  • Prepare a bowl with the scooped spaghetti squash, green onion, and cilantro. Pour the broth over the vegetables and serve immediately. 

Notes

  • Use the side of a spoon to easily peel ginger! Just scrape against the skin to remove it. 

Nutrition

Calories: 248kcal | Carbohydrates: 7g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 305mg | Sodium: 990mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 3mg