Coconut Shrimp Soup (Print Version)
# Ingredients:
01 -
3 sticks fresh lemongrass.
02 -
A 3-inch piece of turmeric, peeled.
03 -
A 3-inch piece of ginger, peeled.
04 -
1 small shallot.
05 -
4 garlic cloves.
06 -
2 optional makrut lime leaves.
07 -
14 ounces creamy coconut milk (unshaken).
08 -
2 1/2 cups stock of your choice (fish, chicken, or veggie).
09 -
1 tablespoon of fish sauce.
10 -
1 tablespoon soft brown sugar.
11 -
3 medium zucchini, cut into chunks.
12 -
8 ounces green beans, sliced in half.
13 -
1 1/2 cups halved cherry tomatoes.
14 -
2 pounds shrimp, cleaned and peeled.
15 -
A handful of Thai basil leaves.
16 -
Steamed rice to serve.
17 -
Lime wedges on the side to serve.
# Instructions:
01 -
Chop the soft parts of lemongrass, ginger, turmeric, garlic, and shallot into bits. Blend until smooth and fine.
02 -
Scoop the thick cream layer sitting on top of the unshaken coconut milk.
03 -
Heat up the coconut cream with your blended paste for 1 to 2 minutes until it smells amazing.
04 -
Mix in the rest of the coconut milk, sugar, fish sauce, and stock. Let it simmer gently.
05 -
Toss in the zucchini and beans, letting them soften up in about 8 minutes.
06 -
Drop in shrimp and tomatoes, cooking them another 3 to 4 minutes till the shrimp turn pink. Stir in those Thai basil leaves.
# Notes:
01 -
Make the paste ahead; it lasts 7 days.
02 -
Good in the fridge for 5 days.
03 -
Swap citrus zest for lemongrass if needed.