Coconut Soup w/Shrimp
This recipe for Coconut Soup with Shrimp is a delicious meal for those cool rainy days. By using lemon grass and kaffir lime leaves really boosts the flavor. But don’t skip this recipe if you can’t find them; just substitute a teaspoon of lime zest. You can easily turn this into a vegetarian dish by substituting the shrimp with tofu.
Coconut Soup with Shrimp
4 cups chicken broth
1 (15-ounce) can coconut milk
1 tablespoon fish sauce
1 (2-inch) piece fresh ginger, peeled and sliced
1 to 2 serrano or jalapeño chiles, sliced
1 stalk lemon grass, cut into 1-inch pieces (optional)
2 to 3 kaffir lime leaves (optional)
2 tablespoons fresh lime juice
1/2 pound peeled and deveined shrimp or
1 (12-ounce) package extra-firm tofu, cubed
1/2 (8-ounce) package sliced cremini or baby bella mushrooms
2 tablespoons fresh cilantro leaves Preparation
Combine first 5 ingredients and, if desired, lemon grass and kaffir lime leaves in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in lime juice. Add shrimp, and simmer 10 more minutes. Discard ginger and lemon grass. Stir in sliced mushrooms and cilantro.
There are no nutritional values recorded for this Coconut soup with Shrimp recipe.