Shrimp and Coconut Milk Soup with Ginger & Lemongrass

By Foodiewife

Ingredients

• Coconut Broth:
• 4 stalks lemongrass
• 5 cups canned unsweetened coconut milk
• 1 stalk celery, diced
• 1/4 cup ginger, minced
• 6 tablespoons freshly squeezed lemon juice
• 1 tablespoon garlic, minced
• 1/4 cup fresh cilantro, minced
• 1 cup dry white wine
• Salt & pepper, to taste
• 12 each Jumbo prawns U-12 or U-15
• 1 tablespoon virgin olive oil
• 1 whole onion, thinly sliced
• 1 whole carrot, thinly sliced
• 1 small leek, julienned
• Salt & pepper, to taste
• 16 fresh basil Leaves, coarsely chopped
• 2 tablespoons fresh chives, finely sliced
• 3 oz haricots vert, blanched and sliced into 1-inch lengths
• 1 large tomato, blanched, peeled, seeded, diced

Details

Servings 4

Preparation

Step 1

To prepare the broth, crush the lemongrass with the back of a knife or a cleaver, or use a mallet.

Place in a large stockpot and add the coconut milk, celery, ginger, lemon juice, garlic, cilantro, white
wine, salt and pepper. Stir together and bring to a boil.

Heat the olive oil in a saucepan and sauté the onion, carrot and leek over medium-high heat for 2
minutes. Season with salt and pepper and add the strained coconut broth. Bring to a boil, reduce the
heat to barely a simmer and cook for about 3 to 5 minutes longer, stirring occasionally.
Stir in the basil, chives, haricots verts, tomato, and return to a boil over high heat. Add shrimp.
Adjust the seasonings, if necessary.

Transfer to a tureen (or ladle directly into bowls if you prefer),
and serve immediately.