adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cambodian Coconut Shrimp Soup
Cambodian Coconut Shrimp Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try this zesty Cambodian Coconut Shrimp Soup for a simple and flavorful weeknight meal!
Ingredients:
  • For the lemongrass paste
  • 3 stalks lemongrass (or the zest of 1 lime and 1 lemon, plus additional lime juice to taste)
  • 1 (3-inch) piece fresh turmeric (or substitute 1 tablespoon ground turmeric)
  • 1 (3-inch) piece fresh ginger
  • 1 shallot
  • 4 cloves garlic
  • 2  makrut lime leaves , finely sliced (optional)
  • For the soup:
  • 1 can (14-ounce) full-fat coconut milk, do not shake
  • 2 1/2 cups flavorful stock (fish, chicken, or vegetable)
  • 1 tablespoon fish sauce, such as Red Boat, plus more as needed
  • 1 tablespoon brown sugar
  • 3 medium zucchini, cut into 1-inch chunks
  • 8 ounces French green beans (haricots verts), trimmed and halved
  • 1 1/2 cups (9 ounces) cherry tomatoes, halved
  • 2 pounds shrimp, peeled and deveined
  • 1 large handful Thai basil leaves
  • To serve:
  • Cooked rice
  • Lime wedges
Instructions:
  • Prepare the lemongrass paste: Remove and discard the tough outer layer of the lemongrass to reveal the tender inside layers. Slice the lemongrass, turmeric, ginger, shallot, garlic, and lime leaves. Blend all ingredients in a food processor until finely chopped, scraping down the sides as needed. Refrigerate the paste for up to a week.
  • Gently open the can of coconut milk without shaking it. Spoon out the thick coconut cream on top and transfer it to a stock pot, leaving the watery milk in the can. If there is no clear layer of cream, add all the coconut milk to the pot.
  • In a saucepan over medium-high heat, gently simmer the coconut cream. Stir in the lemongrass paste and cook for 1 to 2 minutes until the mixture thickens and becomes aromatic. Pour in the remaining coconut milk, stock, fish sauce, and brown sugar. Bring the mixture to a simmer.
  • Prepare the veggies and shrimp: Combine zucchini and green beans in the pot with the soup and simmer until vegetables are just tender. Introduce the shrimp and tomatoes, cooking until shrimp are pink and opaque, approximately 3-4 minutes. Finish by stirring in fresh basil leaves and adjusting seasoning to taste with salt, fish sauce, or brown sugar.
  • To serve, carefully spoon the dish into bowls and garnish with rice and fresh lime wedges. Any leftovers can be stored in the refrigerator for up to 5 days.

Similar Recipes