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
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

Nutrition

Calories per serving:

1,390 calories

Dietary restrictions:

Daily value:

70%

Servings:

4
  • Fat 43g 67%
  • Carbs 178g 59%
  • Saturated 34g 169%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 10g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 75g 149%
  • Cholesterol 376mg 125%
  • Sodium 2,959mg 123%
  • Calcium 286mg 29%
  • Magnesium 295mg 74%
  • Potassium 1,992mg 57%
  • Iron 18mg 97%
  • Zinc 7mg 49%
  • Phosphorus 1,028mg 147%
  • Vitamin A 35µg 4%
  • Vitamin C 67mg 111%
  • Thiamin (B1) 1mg 85%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 17mg 85%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 512µg 128%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 15µg 19%
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