Shrimp Coconut Soup with Ginger and Lemongrass

Author: 
Emeril Lagasse
  • 1/4 Cup  chopped fresh lemongrass, tough outer leaves removed
  • 2 Tablespoons  peeled and thinly sliced fresh ginger
  • small Thai chiles, stemmed and lightly crushed
  • Kaffir lime leaves, crushed
  • 3 Cups  shrimp stock or fish stock
  • 1 Cup  fresh shiitake mushrooms, sliced
  • 1/4 Cup  fresh lemon juice
  • 3 Tablespoons  Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
  • 1 Pound  medium shrimp, peeled and deveined
  • 1 1/2 Cup  coconut milk
  • 2 Tablespoons  finely chopped fresh cilantro
  • 2 Cups  jasmine rice, other long-grain white rice can be substituted
  • 3 Cups  water
  • 1/4 cup chopped fresh lemongrass, tough outer leaves removed
  • 2 tablespoons peeled and thinly sliced fresh ginger
  • 5 small Thai chiles, stemmed and lightly crushed
  • 4 Kaffir lime leaves, crushed
  • 3 cups shrimp stock or fish stock
  • 1 cup fresh shiitake mushrooms, sliced
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Thai nam pla, or Vietnamese nuoc nam (fish sauce), or more to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups coconut milk
  • 2 tablespoons finely chopped fresh cilantro
  • 2 cups jasmine rice, other long-grain white rice can be substituted
  • 3 cups water
This is a variation on the classic soup Tom Kha Kai (Chicken-Coconut Soup with Ginger and Lemongrass), kicked up with shrimp instead of chicken.

Directions RichSnippets

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
30 minutes
Total Time: 
1 hour
Serves: 
4

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