Shrimp in a Coconut, Ginger, and Lemongrass Broth

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.