Thai Coconut Lemongrass Soup with Shrimp
35min
20min
1
490
Chef's Note
This soup is best served immediately while hot. For a milder version, reduce the amount of chili or omit it entirely. You can substitute chicken or tofu for the shrimp if preferred. The aromatic broth can be made a day ahead and refrigerated - just add the shrimp and fresh herbs when reheating. For an authentic touch, add a tablespoon of Thai curry paste along with the coconut milk.
Tags
Ingredients
4 oz shrimp
1 cup coconut milk
1 cup chicken broth
1 stalk lemongrass stalk
1 inch ginger
1 medium lime
1 tbsp fish sauce
1 tsp brown sugar
1 small red chili
2 cloves garlic cloves
1/2 cup mushrooms
1/2 medium red bell pepper
1 medium carrot
2 oz rice noodles
1/4 cup fresh cilantro
2 stalks green onions
10 leaves fresh basil leaves
Instructions
- 1
Prepare the lemongrass by removing the tough outer layers, trimming the ends, and bruising the stalk with the back of a knife. Cut into 2-inch pieces.
- 2
Peel and thinly slice the ginger. Mince the garlic cloves. Thinly slice the red chili, removing seeds for less heat if desired.
- 3
Slice the mushrooms, julienne the red bell pepper and carrot into thin strips.
- 4
Chop the cilantro and green onions. Set aside some for garnish.
- 5
In a medium pot, bring the chicken broth to a simmer over medium heat. Add the lemongrass, ginger, garlic, and half of the chili. Simmer for 10 minutes to infuse the broth.
- 6
Add the coconut milk, fish sauce, and brown sugar. Stir well and bring back to a gentle simmer.
- 7
Add the mushrooms, bell pepper, and carrot. Simmer for 5 minutes until vegetables begin to soften.
- 8
Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.
- 9
Add the shrimp to the soup and cook for 2-3 minutes until they turn pink and are cooked through.
- 10
Squeeze the juice of half the lime into the soup. Cut the remaining half into wedges for serving.
- 11
Remove the lemongrass pieces from the soup (or leave them in but advise not to eat them).
- 12
Place a portion of rice noodles in a serving bowl and ladle the hot soup over them.
- 13
Garnish with fresh cilantro, green onions, basil leaves, remaining chili slices, and lime wedges.
Nutrition Information (per serving)
490
30g
55g
18g
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