Coconut Ginger Shrimp Soup

Name: Coconut Ginger Shrimp Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 1 lb large shrimp, peeled and deveined (shells reserved); 2 tsp neutral oil; 1 small shallot, thinly sliced; 2-inch piece ginger, peeled and thinly sliced; 1 stalk lemongrass, smashed and cut into 3-inch pieces; 4 cloves garlic, smashed; 1 small Thai chili, halved (optional); 4 cups chicken or vegetable stock; 1 can full-fat coconut milk (13.5 oz); 8 oz cremini or shiitake mushrooms, sliced; 1 tbsp fish sauce; 1 tsp light brown sugar; 1 lime, zest and juice; 1 small handful cilantro, chopped; 1 small handful Thai basil leaves; 2 scallions, thinly sliced; to serve jasmine rice or rice noodles (optional)

Serves 4
30 min

A coconut broth steeped slow in ginger, lemongrass, and lime. Shrimp go in at the very end, just barely cooked.

Ingredients

1 lblarge shrimp, peeled and deveined shells reserved
2 tspneutral oil
1 smallshallot, thinly sliced
2-inch pieceginger, peeled and thinly sliced
1 stalklemongrass, smashed and cut into 3-inch pieces
4 clovesgarlic, smashed
1 smallThai chili, halved optional
4 cupschicken or vegetable stock
1 canfull-fat coconut milk 13.5 oz
8 ozcremini or shiitake mushrooms, sliced
1 tbspfish sauce
1 tsplight brown sugar
1lime, zest and juice
1 small handfulcilantro, chopped
1 small handfulThai basil leaves
2scallions, thinly sliced
to servejasmine rice or rice noodles optional

Steps

01
Sauté shallot, ginger, lemongrass, garlic, and chili in oil briefly.
02
Add shrimp shells. Toast until pink and fragrant.
03
Add stock and coconut milk. Simmer twenty minutes.
04
Strain. Return broth to the pot.
05
Add mushrooms. Simmer until tender.
06
Add shrimp. Cook just until opaque — under two minutes.
07
Finish with fish sauce, brown sugar, lime, and herbs.

By JORDAN HESS