Cambodian Coconut Shrimp Soup (Print Version)
# Ingredients:
01 -
2 makrut lime leaves (optional).
02 -
3 shallot.
03 -
14 ounces creamy coconut milk.
04 -
2 1/2 cups broth (chicken, fish or veggie).
05 -
3 sticks of lemongrass.
06 -
1 tablespoon sugar (brown).
07 -
1 tablespoon fish sauce.
08 -
A 3-inch piece of fresh turmeric.
09 -
3 medium-sized zucchini, diced.
10 -
8 ounces tender French beans, trimmed.
11 -
1 handful of fragrant Thai basil leaves.
12 -
A 3-inch fresh ginger root.
13 -
4 garlic cloves.
14 -
1 1/2 cups halved cherry tomatoes.
15 -
2 pounds shrimp, cleaned and deveined.
16 -
Steamed rice to serve on the side.
17 -
Lime wedges to squeeze over when serving.
# Instructions:
01 -
Chop lemongrass (only tender parts), ginger, turmeric, garlic, and shallots into small bits. Blend until it forms a rough paste.
02 -
Scoop the thick creamy part from an unshaken can of coconut milk.
03 -
Heat the coconut cream and quickly stir in the lemongrass mixture. Let it cook for a couple of minutes until the smell's amazing.
04 -
Pour in the rest of the coconut milk, the stock, sugar, and fish sauce. Bring everything to a gentle simmer.
05 -
Add zucchini and French beans to the pot. Let them cook for about 8 minutes until softened.
06 -
Toss in shrimp and tomatoes. Cook for 3 to 4 minutes until the shrimp turn pink, then stir in Thai basil just before serving.
# Notes:
01 -
Lemongrass paste keeps fresh for up to 7 days in the fridge.
02 -
Stays good in the fridge for up to 5 days.
03 -
Use lemon or lime zest as a lemongrass substitute.