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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.


Posted By: K. Taako
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Prep Time: 5 | Cook Time: 20 | Ready In: 25
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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


Cooking Process:

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.

Nutritional Information:

There are no nutritional values recorded for this Coconut soup with Shrimp recipe.

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