Shrimp Coconut Soup with Ginger and Lemongrass
Show: Emeril Live
Episode: Gateway to Thailand
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- Recipe categories: Fruit, Coconut, Shellfish, Shrimp, Vegetables, Mushroom,
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Total Reviews: 5
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By chakameh
Dallas, TX
on December 11, 2009
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Quick question: why wasn't the 1/4 cup lemon juice requested ever used in the recipe?
Nevertheless, it was a great recipe, and the lemon actually tasted good as opposed to adding more fish sauce to taste at the end. I actually don't do the sachet thing. I just cut the lemongrass stalk in 4 inch whole pieces, crush and discard in the end. Also, I put half as much ginger in completely minced and left it in (you just might have to cook it a little longer before putting the shrimp in. Will do again and again.
By musicalmommie_8...
Oceanisde, CA
on March 02, 2008
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My husband and I loved this soup! I joked with him that the shopping took longer than the cooking! Now I just need a better source for lemon grass!
By aom_20_9114948
Orlando , FL
on December 04, 2007
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The real Thai coconut soup use galangal
not ginger. It's totally different taste, you can find it from asian market. If you can't find it, don't use it.
By motorxbelle_7214831
Ketchum, ID
on February 11, 2007
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In our area finding the Kaffir Lime leaves was a task, but the recipe was well worth it for a fun easy meal that resembled one of our favorite dishes from one of our favorite restaurants.
By jenniferd_5160136
LAFAYETTE, LA
on March 07, 2006
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This is EXACTLY like the soup I get at my local Thai restaurant. The only thing is, I like mine a little thick, so I would suggest more coconut milk and less stock.