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Shrimp with Coconut Broth

Recipe Date:
June 6, 2013
Serving Size:
8
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 - 14 oz cans coconut milk*
  • 3 slices of galangal*
  • 5 stalks of lemongrass, cut into 1-inch pieces*
  • 1 tsp Tom Yum Hot & Sour Soup paste*
  • 1 onion, chopped
  • 1 pint chicken stock (low-sodium, if canned)
  • 2 tbsps fish sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • chili paste to taste
  • 1 1/2 lbs shirmp, peeled, and deveined
  • 1/2 cup red pepper, diced to 1/4 inch pieces
  • 1/4 cup green onion, chopped
  • 1/4 cup cilantro, chopped
Directions

Combine the first six ingredients in a soup pot and simmer for 20 minutes.

Strain the broth, then add fish sauce, lime juice, sugar, and chili paste (3/4 teaspoon allows the wine to show beautifully). Stir well.

Just before serving, add shrimp, red pepper, green onion and cilantro. Cook until shrimp are opaque, about 2 minutes.

Serve as a soup, or alongside steamed rice.

*Can be found in fine specialty Asian grocery stores