Shrimp and Coconut Milk Soup with Ginger & Lemongrass

By pattie_d

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.