Thai Shrimp-and-Coconut Soup with Lemongrass
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:

Ingredients for - Thai Shrimp-and-Coconut Soup with Lemongrass

1. 5 Thai chiles -
2. 4 stalk fresh lemongrass -
3. 4 clove garlic -
4. c. coarsely chopped peeled fresh ginger -
5. 1 large shallot -
6. 1 tbsp. coconut oil or vegetable oil (see Note) -
7. 3 1/2 c. unsweetened coconut milk -
8. 1/4 c. dark brown sugar -
9. 2 tbsp. dark brown sugar -
10. 1/4 c. Asian fish sauce -
11. 1/4 c. tamarind concentrate (see Note) -
12. 6 fresh kaffir lime leaves (see Note) -
13. 3 tbsp. fresh lime juice -
14. Salt -
15. Freshly ground pepper -
16. 3/4 lb. shrimp -
17. Cooked rice vermicelli or steamed rice -

How to cook deliciously - Thai Shrimp-and-Coconut Soup with Lemongrass

1. Stage

In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water, and puree until smooth.

2. Stage

In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water, and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.

3. Stage

Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.