Shrimp Coconut Soup with Ginger and Lemongrass

Name: Shrimp Coconut Soup with Ginger and Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped fresh lemongrass, tough outer leaves removed; 2 tablespoons peeled and thinly sliced fresh ginger; 5 small Thai chiles, stemmed and lightly crushed; 4 Kaffir lime leaves, crushed; 3 cups shrimp stock or fish stock; 1 cup fresh shiitake mushrooms, sliced; 1/4 cup fresh lemon juice; 3 tablespoons Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste; 1 pound medium shrimp, peeled and deveined; 1 1/2 cups coconut milk; 2 tablespoons finely chopped fresh cilantro; Salt; Steamed jasmine rice, accompaniment, recipe follows; Steamed Jasmine Rice: Khao Suoy; 2 cups jasmine rice, other long-grain white rice can be substituted; 3 cups water

Servings: persons

1/4 cup chopped fresh lemongrass, tough outer leaves removed
2 tablespoons peeled and thinly sliced fresh ginger
5 small Thai chiles, stemmed and lightly crushed
4 Kaffir lime leaves, crushed
3 cups shrimp stock or fish stock
1 cup fresh shiitake mushrooms, sliced
1/4 cup fresh lemon juice
3 tablespoons Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
1 pound medium shrimp, peeled and deveined
1 1/2 cups coconut milk
2 tablespoons finely chopped fresh cilantro
Salt
Steamed jasmine rice, accompaniment, recipe follows
Steamed Jasmine Rice: Khao Suoy
2 cups jasmine rice, other long-grain white rice can be substituted
3 cups water

1
In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves.
2
Draw up the sides to form a pouch and tie with kitchen twine.
3
In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot.
4
Bring to a boil.
5
Reduce the heat and simmer for 5 minutes.
6
Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.
7
Remove from the heat and discard the sachet.
8
Season, to taste, with salt or additional fish sauce.
9
Serve with jasmine rice.
10
In a 2-quart saucepan, combine the rice and water and bring to a boil.
11
Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes.
12
Remove from the heat and let sit undisturbed for 10 minutes.
13
Fluff with a fork before serving.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup chopped fresh lemongrass, tough outer leaves removed, 2 tablespoons peeled and thinly sliced fresh ginger, 5 small Thai chiles, stemmed and lightly crushed, 4 Kaffir lime leaves, crushed, and more.

Yes, Shrimp Coconut Soup with Ginger and Lemongrass falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!