Lemongrass Shrimp Rice Broth Bowls with Fresh Spring Vegetables
A light yet protein-packed bowl featuring succulent shrimp simmered in aromatic lemongrass-infused broth, served over jasmine rice with crisp spring vegetables. This refreshing Asian-inspired dish is perfect for warmer days when you crave something nourishing and flavourful.
Ingredients
- 500g large raw shrimp, peeled and deveined
- 200g jasmine rice
- 1 litre low-sodium chicken broth
- 2 stalks lemongrass, outer layers removed and bruised
- 3 cloves garlic, minced
- 2cm piece fresh ginger, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 150g sugar snap peas, trimmed
- 150g asparagus, cut into 5cm pieces
- 100g baby spinach
- 2 spring onions, thinly sliced
- 1 red chilli, thinly sliced (optional)
- Fresh coriander leaves for garnish
- 1 tablespoon vegetable oil
Instructions
Rinse jasmine rice under cold water until water runs clear. Cook according to package instructions and keep warm.
In a large pot, combine chicken broth, lemongrass stalks, ginger slices, and half the garlic. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse flavours.
While broth simmers, heat vegetable oil in a large pan over medium-high heat. Add remaining garlic and cook for 30 seconds until fragrant.
Add shrimp to the pan and cook for 2-3 minutes per side until pink and opaque, ensuring internal temperature reaches 63°C (145°F). Remove and set aside.
Strain the infused broth, discarding lemongrass and ginger. Return broth to pot and stir in fish sauce and sesame oil.
Add asparagus to the broth and cook for 2 minutes. Add sugar snap peas and cook for another 2 minutes until vegetables are tender-crisp.
Remove from heat and stir in baby spinach until just wilted. Add lime juice and adjust seasoning to taste.
Divide cooked rice among four deep bowls. Arrange cooked shrimp on top, then ladle the hot broth and vegetables over.
Garnish with sliced spring onions, fresh coriander, and red chilli if desired. Serve immediately.
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