Shrimp Coconut Soup with Ginger and Lemongrass Recipe

Author: Emeril Lagasse

Nutrition

Cal/Serving: 671
Daily Value: 34%
Servings: 4

Balanced
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free
Fat22g34%
Saturated17g85%
Trans0g0%
Carbs88g29%
Fiber2g7%
Sugars4g0%
Protein30g59%
Cholesterol148mg49%
Sodium1985mg83%
Calcium124mg12%
Magnesium128mg32%
Potassium763mg22%
Iron8mg44%
Zinc3mg21%
Vitamin A280IU6%
Vitamin C8mg13%
Thiamin (B1)1mg42%
Riboflavin (B2)0mg14%
Niacin (B3)10mg52%
Vitamin B61mg29%
Folic Acid (B9)272µg68%
Vitamin B121µg22%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K4µg5%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
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4

INGREDIENTS

  • 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

Recipe Details

Prep
Cook
Total Time
Servings 4 servings