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Protein-Packed Lemongrass Ginger Soup

Aromatic and wholesome, this lemongrass ginger soup combines roasted spaghetti squash, tender shrimp, and fragrant herbs for a protein-rich, low-carb, and fiber-filled meal.
Perfect for quick dinners or meal prep, it’s comforting, nutritious, and bursting with flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main, Soup
Cuisine Asian-inspired, Healthy
Servings 4

Equipment

  • 1 Large Baking Sheet
  • 1 Large Heavy-Bottomed Pot
  • 1 knife
  • 1 cutting board
  • 1 Fork
  • 1 Fine-mesh sieve
  • Measuring cups & spoons

Ingredients
  

  • 1 medium spaghetti squash 2–3 lbs, halved and seeds removed
  • 1 lb raw shrimp peeled and deveined
  • 2 stalks lemongrass trimmed and cut into 3-inch segments
  • 3 garlic cloves sliced
  • 3- inch piece fresh ginger sliced
  • 2 tbsp ghee or olive oil
  • 1/4 cup fresh cilantro chopped
  • 2 green onions chopped
  • 6 cups vegetable or chicken broth
  • Kosher salt to taste

Instructions
 

  • Prepare the Spaghetti Squash: Start by preheating your oven to 400°F (200°C).
    Carefully slice your spaghetti squash in half lengthwise. Using a spoon, scoop out all the seeds and stringy pulp from each half, creating a smooth cavity.
    Lightly brush the cut sides with olive oil or ghee, then sprinkle with a pinch of kosher salt and freshly cracked black pepper.
    This will help enhance flavor during roasting. Place the squash halves cut side down on a large baking sheet lined with parchment paper to prevent sticking.
    Roast in the preheated oven for about 50 minutes, or until the flesh is tender when pierced with a fork.
    Once cooked, remove from the oven and allow it to cool slightly, so it’s safe to handle without burning your hands.
  • Fluff the Squash Strands: After the squash has cooled enough to touch, take a fork and scrape along the length of the flesh to create spaghetti-like strands.
    This process separates the squash into delicate ribbons that will act as a healthy, low-carb base for your soup.
    Set the strands aside in a large serving bowl while you prepare the broth.
  • Prepare the Aromatic Herbs: Trim the tough ends off the lemongrass stalks and slice each stalk in half lengthwise.
    Then, cut into smaller 3-inch segments to release their flavor more effectively during cooking.
    Peel the ginger using the side of a spoon, scraping away the skin, and slice it thinly.
    Slice the garlic cloves evenly so they cook uniformly. These aromatic ingredients will infuse the broth with a bright, fresh, and slightly spicy flavor that defines this soup.
  • Sauté the Aromatics: In a large, heavy-bottomed pot, melt 2 tablespoons of ghee or heat 2 tablespoons of olive oil over medium heat.
    Once hot, add the sliced garlic, ginger, and prepared lemongrass. Sauté gently for about 2 minutes, stirring frequently, until the mixture becomes fragrant.
    Be careful not to burn the garlic, as it can turn bitter. This step is crucial because it extracts the essential oils and flavors from the herbs, which will deeply flavor the broth.
  • Simmer the Broth: Pour 6 cups of vegetable or chicken broth into the pot with the aromatics and bring the mixture to a gentle boil over medium-high heat.
    Once boiling, reduce the heat to a low simmer and cover the pot.
    Allow it to simmer for 30 minutes, giving the lemongrass, ginger, and garlic time to infuse the broth with their vibrant flavors.
    This slow simmering extracts both aroma and nutrients, creating a rich, soothing base for the soup.
  • Strain the Broth: After 30 minutes of simmering, remove the pot from the heat.
    Using a fine mesh sieve, strain the broth into a clean pot, discarding the solid aromatics.
    This ensures a smooth, clear soup base that allows the flavors of the shrimp, spaghetti squash, and garnishes to shine through.
    Return the strained broth to the heavy-bottomed pot for the next step.
  • Cook the Protein: Bring the strained broth back to a gentle simmer. Add the peeled and deveined shrimp (or cooked chicken if you prefer) to the pot.
    Allow the shrimp to cook for about 5–10 minutes, until they turn pink and are just cooked through.
    Avoid overcooking to maintain a tender texture. Stir occasionally to ensure even cooking. This protein-rich addition makes the soup satisfying and nutritious.
  • Assemble the Soup Bowls: While the shrimp is cooking, divide the prepared spaghetti squash strands evenly among serving bowls.
    Sprinkle with chopped green onions and fresh cilantro for color and flavor.
    These fresh toppings add brightness and a subtle herbal aroma, balancing the richness of the broth and shrimp.
  • Combine and Serve: Once the shrimp are cooked, ladle the hot, flavorful broth over the spaghetti squash and garnishes in each bowl.
    Make sure each serving receives a generous portion of shrimp, broth, and squash strands.
    Serve immediately while hot, allowing everyone to enjoy the comforting warmth and aromatic flavors of this vibrant soup.
  • Optional Final Touches: For added depth, you can drizzle a small amount of sesame oil or a squeeze of fresh lime over each bowl just before serving.
    Taste the soup and adjust seasoning with salt or freshly ground black pepper as needed.
    This final step elevates the flavor and gives a restaurant-quality finish to your homemade soup.

Notes

  • For best flavor, use fresh lemongrass, ginger, and garlic. Pre-sliced or powdered forms can work in a pinch but may result in a less vibrant broth.
  • Spaghetti squash is naturally low in carbs and high in fiber. Roast it until fork-tender but not mushy to maintain its “spaghetti” texture.
  • Shrimp cooks quickly; add it at the end of the simmer to prevent overcooking.
  • Broth can be homemade or store-bought. Homemade adds depth, while high-quality store-bought is convenient for weeknight meals.
  • Use ghee for a richer flavor or olive oil for a lighter, plant-forward option.
  • Garnish with fresh cilantro and green onions to add brightness and contrast.