Shrimp in a Coconut, Ginger, and Lemongrass Broth

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Rated 5 stars out of 5
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  • Read 11 Reviews
Total Time:
45 min
Prep
20 min
Cook
25 min
Yield:
4 to 6 servings (about 2 quarts)
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 11 reviews

  • on December 26, 2011

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    This is a delicious beginning to a Thai dinner----------------and easy.

    people found this review Helpful.
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  • on June 30, 2010

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    Very easy to make and delicious!

    people found this review Helpful.
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  • on February 05, 2010

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    This is very delicious. I've added some julienned carrots and cabbage. Also, some sauteed shrimp just before serving. Will definitely make again.

    people found this review Helpful.
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