APP, ENTREE, SIDE DISH, DESSERT?
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Soup always requires a lot of ingredients
WHO I MADE IT FOR?
I found this recipe on Bon Appetit and decided to modify it a little. Mostly because in my little Italian neighborhood, no one sells lemongrass. And although I’m a big broth fan, I usually prefer soups to be filled with veggies and protein. I oritinally gave this a go one random weeknight but didn’t really do half of the recipe so it ended up being meh. My next time around, I made tons of modifications and it was awesome.
- 7/14/15: Made this for Ashley Deck during one of our roommate nights. Was so pleased with how it came out after some modifications.
Spaghetti Squash (1 3lb squash, poke holes in squash so it can vent when cooking)
Vegetable oil (1 tablespoonish)
Ginger (2 tablespoons, grated)
Garlic (4 cloves, minced)
Scallions (8, sliced thin both green and white parts)
Lemon zest (I used 8 long slices)
Chicken broth (8 cup)
Cilantro (leaves for garnish)
Shrimp (3/4 lb)
Jalapenos (1-2, sliced thin)
- Preheat oven to 375. Roast spaghetti squash on baking sheet for 75 minutes or until knife can easy pierce squash. Take out and let cool. When cool, using a fork, scrape out spaghetti squash strands and lay on baking sheet to dry.
- Meanwhile, heat vegetable oil over medium heat. Add garlic, ginger, half of scallions, and lemon zest to pot. Stir for a few minutes. Add broth. Bring to simmer and let sit for 30 minutes.
- Pour broth through mesh strainer and return to pot. Add cilantro leaves, remaining scallions, jalapenos, and shrimp. Stir until shrimp cooked about 2 minutes. Serve immediately.
BOTTOM LINE: A soup with all the makings of a comfort food that doesn’t leave you feeling disgusting after you consume it.