How To Make Cambodian Coconut Shrimp Soup
A vibrant coconut shrimp soup in both taste and appearance, this dish is made with Asian staples such as coconut milk, lemongrass, and turmeric.
Serves:
Ingredients
For the Lemongrass Paste:
- 3lemongrass stalks,or the zest of 1 lime and 1 lemon, plus additional lime juice to taste
- 1pcfresh turmeric,or substitute 1 tablespoon ground turmeric
- 1pcfresh ginger
- 1shallot
- 4garlic cloves
- 2makrut lime leaves,finely sliced, optional
For the Soup:
- 1canfull fat coconut milk,do not shake
- 2½cupsflavorful stock,fish, chicken, or vegetable
- 1tbspfish sauce,such as red boat, plus more as needed
- 1tbspbrown sugar
- 3medium zucchini,cut into 1-inch chunks
- 8ozfrench green beans,haricots verts, trimmed and halved
- 1½cupscherry tomatoes,halved
- salt,to taste
- 2lbsshrimp,peeled and deveined
- 1large thai basil leaves
To Serve:
- cooked rice
- lime wedges
Instructions
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Peel away and discard the top outer layer of tough, fibrous leaves from the lemongrass, leaving the tender, lighter-colored inside layers. Cut this tender part into thin slices.
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Also peel and slice the turmeric, ginger, shallot, and garlic cloves. Combine the lemongrass, turmeric, ginger, shallot, garlic, and lime leaves in a blender or food processor and process until the ingredients are finely chopped.
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Scrape down the sides of the blender as necessary. Set the paste aside.
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Do not shake the can of coconut milk. Open the top, and you should see a thick layer of coconut cream on top. Spoon this out of the can and transfer it to a stockpot. Reserve the watery milk on the bottom. If you don’t see a clear layer of cream on top, then just add all the coconut milk at once.
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Over medium-high heat, bring the coconut cream to a simmer. Add the lemongrass paste and cook, stirring for 1 to 2 minutes or until the mixture is thick and fragrant.
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Add the remaining coconut milk from the can, the stock, fish sauce, and brown sugar. Bring to a simmer.
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Add the zucchini and green beans to the soup. Simmer for about 8 minutes or until the vegetables are just barely tender.
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Add the shrimp and the tomatoes, and cook for 3 to 4 minutes, or until pink and opaque. Stir in the basil leaves. Taste the soup and add additional salt, fish sauce, or brown sugar to taste.
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Ladle into bowls, and serve with rice and lime wedges. Leftovers will keep refrigerated for about 5 days.
Nutrition
- Calories: 350.66kcal
- Fat: 18.40g
- Saturated Fat: 14.21g
- Trans Fat: 0.03g
- Monounsaturated Fat: 1.54g
- Polyunsaturated Fat: 1.03g
- Carbohydrates: 22.19g
- Fiber: 3.22g
- Sugar: 8.97g
- Protein: 27.62g
- Cholesterol: 193.51mg
- Sodium: 1258.87mg
- Calcium: 152.72mg
- Potassium: 1014.61mg
- Iron: 4.89mg
- Vitamin A: 125.23µg
- Vitamin C: 33.41mg
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