Shrimp in a Coconut, Ginger, and Lemongrass Broth

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 to 6 servings (about 2 quarts)
Level:
Intermediate

Ingredients
  • 1 quart shrimp or fish stock
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 1 stalk lemon grass, finely sliced crosswise
  • 1/4 cup julienned ginger
  • 6 kaffir lime leaves, julienned
  • 2 tablespoons Thai fish sauce (nam pla)*
  • 2 tablespoons Thai hot chile sauce (sriracha)*
  • 3 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 teaspoon salt
  • 1 pound small peeled shrimp
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced green onions
  • *Available at specialty Asian markets.
Directions

Place all of the ingredients except shrimp, cilantro, and green onions in a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Strain and return to the pot. Bring to a boil, add the shrimp and cook until the shrimp are firm and pink, 3 to 4 minutes. Stir in the cilantro and green onions, and serve.


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