Thai Shrimp-And-Coconut Soup With Lemongrass

1. 1

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

2. 2

   2.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. 3

   3.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.

No additional tips available.