Name: Coconut Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound (450g) large shrimp, peeled and deveined; 2 cans (14 oz each) coconut milk; 4 cups seafood or chicken broth; 3 tablespoons fish sauce; 2 tablespoons lime juice, plus lime wedges for serving; 2-inch piece ginger, thinly sliced; 3 stalks lemongrass, bruised and cut into 2-inch pieces; 4 kaffir lime leaves (optional); 2 red chili peppers, thinly sliced (adjust to taste); 1 cup mushrooms, sliced (shiitake or button); 1 tablespoon palm sugar or brown sugar; 1/2 cup fresh cilantro, chopped; 3 green onions, sliced diagonally

Instructions

Prepare the aromatics

Crush the lemongrass stalks with the flat side of a knife to release their flavor, then cut into 2-inch pieces. Thinly slice the ginger and chili peppers. If using kaffir lime leaves, tear slightly to release their aroma.
Create the broth base

In a large pot, combine the coconut milk and broth. Add the lemongrass, ginger, chili peppers, and kaffir lime leaves if using. Bring to a gentle simmer over medium heat. Do not let it boil rapidly to prevent the coconut milk from separating.
Season the soup

After simmering for 10 minutes, add the fish sauce and sugar. Stir until the sugar dissolves. Add the mushrooms and continue to simmer for another 5 minutes.
Cook the shrimp

Add the shrimp to the simmering broth and cook just until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook or they will become tough.
Finish with fresh elements

Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning with more fish sauce, lime juice, or sugar if needed. Remove the lemongrass pieces, ginger slices, and lime leaves (if used) before serving.
Garnish and serve

Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot with lime wedges on the side for additional seasoning.

Coconut Shrimp Soup

Ingredients

Instructions

Nutritional Information