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Shrimp Coconut Soup With Ginger And Lemongrass


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  • 1/4 cup chopped fresh lemongrass tough outer leaves
  • removed
  • 2 tablespoons thinly-sliced peeled 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 more to taste (or Vietnamese nuoc nam [fish sauce])
  • 1 pound medium shrimp peeled, deveined
  • 1 1/2 cups coconut milk
  • 2 tablespoons finely-chopped fresh cilantro
  • Salt to taste
  • 2 cups jasmine rice (other long-grain white rice can be substituted)
  • 3 cups water


Servings 4


Step 1

In the center of a 6-inch square piece of cheesecloth, place the lemongrass, ginger, chilies and lime leaves. Draw up the sides to form a pouch and tie with kitchen twine.

In a large pot, combine the stock, mushrooms, fish sauce, and sachet in a large pot. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.

Remove from the heat and discard the sachet. Season, to taste, with salt or additional fish sauce. Serve with jasmine rice.

For the Steamed Jasmine Rice: In a 2-quart saucepan, combine the rice and water and bring to a boil. Cover tightly, reduce the heat to low, and cook undisturbed until the water is absorbed, 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Fluff with a fork before serving.

This recipe yields 4 to 6 servings.

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