Shrimp Coconut Soup with Ginger and Lemongrass Recipe

Author: Emeril Lagasse

Cal/Serving: 605
Daily Value: 30%
Servings: 4

Balanced
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	20g	31%
Saturated	16g	82%
Trans	0g	0%
Carbs	81g	27%
Fiber	1g	2%
Sugars	1g	0%
Protein	25g	50%
Cholesterol	149mg	50%
Sodium	1753mg	73%
Calcium	104mg	10%
Magnesium	131mg	33%
Potassium	554mg	16%
Iron	4mg	24%
Zinc	3mg	20%
Vitamin A	284IU	6%
Vitamin C	8mg	13%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	6%
Niacin (B3)	5mg	26%
Vitamin B6	0mg	23%
Folic Acid (B9)	59µg	15%
Vitamin B12	1µg	23%
Vitamin D	0µg	0%
Vitamin E	2mg	8%
Vitamin K	3µg	4%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

Have a question about the nutrition data? Let us know.

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Trending Recipes

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