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Cambodian Coconut Shrimp Soup

A fragrant Southeast Asian soup combining shrimp and vegetables in a rich coconut broth flavored with lemongrass, turmeric, and fresh herbs.

Ingredients

Scale
  • 3 stalks lemongrass.
  • 3-inch piece fresh turmeric.
  • 3-inch piece fresh ginger.
  • 1 shallot.
  • 4 cloves garlic.
  • 2 makrut lime leaves (optional).
  • 14 oz can full-fat coconut milk.
  • 2 1/2 cups stock (fish, chicken, or vegetable).
  • 1 tablespoon fish sauce.
  • 1 tablespoon brown sugar.
  • 3 medium zucchini.
  • 8 ounces French green beans.
  • 1 1/2 cups cherry tomatoes.
  • 2 pounds shrimp, peeled and deveined.
  • 1 handful Thai basil leaves.

Instructions

  1. Slice lemongrass, turmeric, ginger, shallot, and garlic. Blend with lime leaves until finely chopped.
  2. Separate thick coconut cream from top of unshaken can. Reserve remaining liquid.
  3. Simmer coconut cream, add paste, cook 1-2 minutes. Add remaining coconut milk, stock, fish sauce, and sugar.
  4. Add zucchini and beans, simmer 8 minutes until tender.
  5. Add shrimp and tomatoes, cook 3-4 minutes until shrimp turns pink. Stir in basil.
  6. Serve hot with rice and lime wedges.

Notes

Lemongrass paste can be made ahead.
Keeps in fridge up to 5 days.
Can substitute lemongrass with citrus zest.

  • Author: Chef Stella

Nutrition

  • Calories: 285
  • Fat: 14 g
  • Carbohydrates: 15 g
  • Protein: 28 g