Cambodian Coconut Shrimp Soup (Print Version)
# Ingredients:
01 -
3 stalks fresh lemongrass, outer layers removed.
02 -
3-inch piece fresh turmeric.
03 -
3-inch piece fresh ginger.
04 -
1 whole shallot.
05 -
4 cloves fresh garlic.
06 -
2 makrut lime leaves, sliced thin.
07 -
1 can (14 oz) full-fat coconut milk.
08 -
2 1/2 cups stock (fish, chicken, or vegetable).
09 -
1 tablespoon fish sauce.
10 -
1 tablespoon brown sugar.
11 -
3 medium zucchini, chunked.
12 -
8 ounces French green beans, cut in half.
13 -
1 1/2 cups cherry tomatoes, halved.
14 -
2 pounds fresh shrimp, cleaned.
15 -
1 bunch Thai basil leaves.
16 -
Cooked rice for serving.
17 -
Fresh lime wedges for serving.
# Instructions:
01 -
Clean lemongrass by removing tough outer layers. Slice the tender inner part thinly. Peel and slice ginger, turmeric, shallot, and garlic.
02 -
Blend lemongrass, turmeric, ginger, shallot, garlic, and lime leaves until finely chopped into a smooth paste.
03 -
Scoop thick coconut cream from the top of unshaken can into a pot. Heat until bubbling, then stir in herb paste and cook for 2 minutes.
04 -
Pour in remaining coconut milk, stock, fish sauce, and brown sugar. Bring mixture to a gentle simmer.
05 -
Add zucchini and green beans. Let simmer about 8 minutes until just tender.
06 -
Add shrimp and tomatoes, cook 3-4 minutes until shrimp turns pink. Stir in basil leaves and adjust seasoning.
# Notes:
01 -
Store lemongrass paste in fridge up to one week.
02 -
Soup keeps well refrigerated for 5 days.
03 -
Use unshaken coconut milk to separate cream.