By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
408 cal · 115 min
Lemongrass Shrimp Soup with Spaghetti Squash
Recipe GLPR32f7f16208dbd7
Rate this recipe
Average rating: 3.8 (1)
A light and aromatic broth enriched with shrimp shell stock, infused with fragrant lemongrass, ginger, and garlic. Tender shrimp are gently poached in the flavorful broth and served over strands of roasted spaghetti squash. Fresh cilantro, sliced serrano chiles, and lime wedges add brightness and heat to finish this elegant, nourishing soup.
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Ingredients
1 medium spaghetti squash (about 3 pounds)
¾ pound shell-on medium shrimp
2 tablespoons vegetable oil
4 scallions, white and pale-green parts only, thinly sliced
1 lemongrass stalk, tough outer layers removed, thinly sliced
1 3-inch piece fresh ginger, peeled and thinly sliced
2 garlic cloves, thinly sliced
8 cups low-sodium chicken broth
Kosher salt to taste
¼ cup Fresh cilantro sprigs for serving
2 serrano chiles, thinly sliced, for serving
2 limes, cut into wedges, for serving
Directions
Preheat your oven to 375°F. Use a sharp knife to pierce the spaghetti squash all over, making several holes to allow steam to escape. Place the squash on a rimmed baking sheet and roast, turning it every 20 minutes, until completely tender and a knife easily pierces the flesh, approximately 60 to 90 minutes total.
Remove the roasted squash from the oven and allow it to cool slightly. Once cool enough to handle, carefully cut it in half lengthwise and use a spoon to scoop out and discard all seeds. Using a fork, gently scrape the interior flesh away from the skin in long, thin strands that resemble spaghetti. Spread the strands on paper towels to drain any excess moisture.
While the squash roasts, peel and devein the shrimp, reserving all shells. Place the peeled shrimp in a medium bowl, cover with plastic wrap, and refrigerate until needed. Heat the vegetable oil in a medium pot over medium-high heat. Add the reserved shrimp shells and cook, stirring occasionally, until they turn bright pink with some browned spots, about 30 seconds. Reduce heat to medium, add the sliced scallions, lemongrass, ginger, and garlic. Cook, stirring occasionally, until the aromatics soften and become fragrant, about 3 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer gently for about 30 minutes, allowing the flavors to meld and develop. Carefully strain the broth through a fine-mesh sieve into a clean medium saucepan, pressing gently on the solids to extract maximum flavor, then discard the solids.
Bring the strained broth to a gentle boil over medium-high heat. Reduce heat to medium, add the chilled shrimp, and simmer until they are opaque throughout and cooked to an internal temperature of 165°F, approximately 2 minutes. Season the broth and shrimp with kosher salt to your preference.
Divide the spaghetti squash strands evenly among four serving bowls. Carefully ladle the hot shrimp and broth over the squash, ensuring each bowl gets an equal share. Top each portion with fresh cilantro sprigs and sliced serrano chiles. Serve immediately with lime wedges on the side for squeezing over the soup at the table.
Comments
Lemongrass is the caveat here: Charlotte chains rarely stock it fresh, forcing a trip to an Asian market like Lucky Dragon in the Ballantyne area or Harris Teeter's specialty sections when available. Shrimp is excellent on the NC coast and affordable year-round at any major chain. The stated 115 minutes is honest—spaghetti squash roasts 40 to 45 minutes alone. This is a weeknight dish if you plan ahead and source the lemongrass Sunday; otherwise it breaks rhythm. Reheats well, feeds four cleanly, and the broth carries over into the next lunch.
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